CHICKEN AND TARRAGON PASTA

The mini heat wave came to Britain last week as promised. Sunshine just gives me a boost of energy and I've decided to put that to good use. I have enlisted my husband (since I've noticed that he's more animated than usual) in doing the neglected garden chores. It felt so good to finally do the things that has been put on hold for far too long.

All that activity has left me too tired to cook. I am no fan of ready meals or take aways but I sure do like quick and easy to make dishes. Like pasta.

I used the French dish tarragon chicken to make this quick and easy pasta dish. I so love the licorice flavour of the herb tarragon so I used a generous amount here. Chicken, chestnut mushrooms and creme fraiche completes this dish that can be cooked in a few minutes. Toasted pine nuts adds a crunchy accent.This is so good for a mid-week meal. Even if you are rushed after work, this still can be done without effort at all. You may omit the chicken and it won't be missed as the tarragon and mushrooms already has a lot of flavour. You can change the pasta but choose the long or flat ones rather than tube pasta which are too heavy for cream sauces. 

This recipe serves two.

Ingredients:


200 gms. farfalle or bow tie pasta
2 skinless, boneless chicken thighs or 1 chicken breast, cut into thin strips
2 tbsps. butter
3 cloves of garlic, crushed
6 chestnut mushrooms
1/4 cup fresh tarragon
300 mls. crème fraîche
1/2 c. milk
salt 
pepper
2 tbsps. toasted pine nuts
Cheddar cheese to serve


Method:


Boil the pasta just until al dente. 

Season the chicken with 1/2 tsp. of salt and a pinch of pepper. 

Heat up a pan and add the butter. Sauté the garlic for 1 minute. Add the chicken and sauté for 3 minutes. Add the mushrooms and cook for 2 minutes. The mushrooms has to have some bite and texture. 

Add the tarragon and stir for 1 minute. Take out 1/4 cup of this mixture to top the pasta before serving. 

Add the crème fraîche and milk to the pan. Stir and bring to a boil. Add the cooked pasta. Season to taste with salt and pepper. 

Divide into two individual dishes, top with the reserved chicken and mushroom mixture and sprinkle with the toasted pine nuts. Serve with grated cheese. 

All rights reserved ©Adora's Box Copyright 2011. 

Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.

You might also like

King Prawn and Chorizo Linguini

Parma Ham and Clam Carbonara

Spaghetti with Prawns in Spicy Tomato Sauce

Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER.