Creamy chicken and tarragon pasta

    30 min

    A quick and easy meal with great fresh flavours. Serves 2/3, if cooking for three add extra pasta and the second chicken breast


    Devon, England, UK
    21 people made this

    Serves: 2 

    • Olive oil
    • 1 medium onion what ever you have I have used both white and red both work really well
    • 2 – 3 Cloves of garlic ( depending on size of cloves and love of garlic!)
    • 1 - 2 Chicken breasts
    • 150 ml Chicken stock (I use stock cubes as i always have them in the cupboard!)
    • 150ml White wine ( Any works, but do remember to test it first! ;-)
    • 100ml Double Cream
    • Bunch of fresh tarragon (Dried is fine instead if you have it 1 Tsp)
    • Pasta (enough to feed you all!)
    • Cheese for topping (I use Parmesan but cheddar works too)
    • Salt and Pepper to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Fill and boil the kettle and make the chicken stock, for the pasta and maybe a cup of tea!
    2. Peel and finely chop the onion
    3. Place 2 tbsp of olive oil in a large saucepan over a low heat add the onion
    4. Peel and crush the garlic into the pan and season, gently cook until the onion is soft
    5. Slice the chicken into strips and add to the pan and colour on all sides
    6. Re boil the kettle and put the pasta on
    7. Add the chicken stock and bring to the boil then simmer until reduced by about half
    8. Add the white wine and simmer until reduced by about half again
    9. Add the cream and tarragon and gently simmer for a few minutes
    10. Once the pasta is cooked drain and add the sauce and stir, and serve with cheese grated on top

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     -  11 Dec 2012