Ingredients
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
Method
Prep:10min ›
Cook:20min ›
Ready in:30min
- Fill and boil the kettle and make the chicken stock, for the pasta and maybe a cup of tea!
- Peel and finely chop the onion
- Place 2 tbsp of olive oil in a large saucepan over a low heat add the onion
- Peel and crush the garlic into the pan and season, gently cook until the onion is soft
- Slice the chicken into strips and add to the pan and colour on all sides
- Re boil the kettle and put the pasta on
- Add the chicken stock and bring to the boil then simmer until reduced by about half
- Add the white wine and simmer until reduced by about half again
- Add the cream and tarragon and gently simmer for a few minutes
- 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