Tarragon Mustard Turkey with Linguine

1 pound boneless skinless turkey breast
2 leeks
2 stalks celery chopped
1 tablespoon chopped fresh tarragon
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon brown sugar
1 teaspoon instant chicken bouillon granules
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons cornstarch
2 tablespoons cold water
6 to 8 ounces linguine

Cut turkey into thin strips about 1 x 1/4 inches. Trim leeks. Halve lengthwise. Rinse and slice. Combine turkey and leeks in a 3 1/2 quart slow cooker with celery. In a small bowl, combine tarragon, mustard, lemon juice, brown sugar, bouillon granules, salt and pepper. Spoon over turkey. Cover and cook on low 4 1/2 to 5 hours or until turkey and vegetables are tender. Turn control to high. Dissolve cornstarch in cold water in a small bowl. Stir into cooking juices in slow cooker. Cover and cook on high 20 to 30 minutes or until thickened. Cook pasta according to package directions and drain. Spoon turkey mixture over cooked pasta. Makes 4 to 6 servings.