30 minute chicken & tarragon pasta
Serves 3
Easy
Prep:
Tarragon and chicken are perfect partners in this sophisticated midweek supper treat
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- 250g dried pastasuch as tagliatelle
- 2 tbsp olive oil
- 2 skinless boneless chicken breast filletscut into small pieces
- 2 garlic cloveschopped
- 142ml carton single cream
- 3-4 tbsp roughly chopped fresh tarragonleaves
- 100g spinachleaves, thick stems removed
- lemonwedges, to serve
Nutrition: per serving
- kcal560
- fat19g
- saturates7g
- carbs65g
- sugars0g
- fibre3g
- protein35g
- salt0.58glow
Method
step 1
Cook the pasta in boiling water for 8-10 minutes, or according to packet instructions, until just tender.
step 2
Meanwhile, heat the oil and fry the chicken over a high heat for 4-5 minutes, stirring, until golden and cooked. Add the garlic, cream, tarragon and 3 tbsp of the pasta cooking liquid. Gently heat through.
step 3
When the pasta is cooked, stir in the spinach (it will immediately wilt in the hot water). Drain well, then toss into the creamy chicken. Season with salt and pepper and serve with lemon for squeezing.
