Wholewheat pasta with chicken and tarragon cream sauce
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.
Ingredients
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
Method
Prep:5min ›
Cook:20min ›
Ready in:25min
- 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.
- 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.
- Place the chicken in the frying pan. Season with tarragon, salt and pepper. Cook 10 minutes, or until juices run clear.
- 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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Reviews & ratings
Average global rating:
(11)
Reviews in English (8)
Absolutely deee- licious! Really easy to prepare most of the ingredients in advance, so when you get in from work, it's ready in minutes. Tastes even better than it looks. - 03 May 2005 (Review from Allrecipes US | Canada)
Lose the cheese, the half-and half and all of the useless calories. Use 3/4 teaspoon tarragon when cooking the chicken then 3/4 teaspoon tarragon to create a basic cream sauce with flour, light butter or margarine and skim milk. Same flavor, delicious over whole wheat noodles. A much healthier alternative. - 28 Apr 2011 (Review from Allrecipes US | Canada)
Rich cheesy sauce...this is my kind of chicken pasta dish! Very satisfying and filling. I used 2% milk instead of the half and half and a combination of cheese that I had in my refrigerator: Monterey Jack, Cheddar and Mozzarella. - 08 Sep 2008 (Review from Allrecipes US | Canada)