Wholewheat Pasta with Chicken and Tarragon Cream Sauce

    Wholewheat Pasta with Chicken and Tarragon Cream Sauce

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    About this recipe: This is a lovely supper that's simple but impressive. Wholewheat pasta of your choice is tossed with chicken breast pieces in a Cheddar cheese cream sauce. Use regular pasta, if preferred.

    Serves: 8 

    • 500g wholewheat pasta
    • 75g butter
    • 3 shallots, thinly sliced
    • 1 red pepper, julienned
    • 1 yellow pepper, julienned
    • 1 clove garlic, minced
    • 450g chicken breast fillets - cut into strips
    • 1 1/2 teaspoons dried tarragon
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 180ml single cream
    • 175g grated Cheddar cheese
    • 4 tablespoons grated Parmesan cheese

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Bring a large pan of lightly salted water to the boil. Place pasta in the pan, cook 8 to 10 minutes, until al dente, and drain.
    2. Melt the butter in a large frying pan over medium heat. Stir in the shallots, red pepper, yellow pepper and garlic. Cook 5 minutes, until tender but crisp. Remove vegetables from frying pan, and set aside.
    3. Place the chicken in the frying pan. Season with tarragon, salt and pepper. Cook 10 minutes, or until juices run clear.
    4. Return the vegetables to the frying pan with the chicken. Mix in the cream, Cheddar cheese and Parmesan cheese. Continue cooking 5 minutes, until cheese is melted. Serve over the cooked pasta.
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