30 minute chicken & tarragon pasta

30 minute chicken & tarragon pasta

Tarragon and chicken are perfect partners in this sophisticated midweek supper treat

Difficulty and servings

Easy

Serves 3

Preperation and cooking times

Preparation time

Prep 30 mins

Method

  1. Cook the pasta in boiling water for 8-10 minutes, or according to packet instructions, until just tender.
  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.
  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.

Per serving

560 kcalories, protein 35g, carbohydrate 65g, fat 19 g, saturated fat 7g, fibre 3g, salt 0.58 g

Recipe from Good Food magazine, May 2002.

Latest comments and suggestions

  • 02 January 2008

    Bubina rated and commented on this recipe

    4 stars

    Tasted very nice, but next time I'd add some condensed milk or more of the pasta cooking liquid to the single cream, because it was a bit too thick for my liking.

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  • 15 January 2008

    Vixter rated this recipe

    4 stars

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  • 27 February 2008

    smiffy rated and commented on this recipe

    4 stars

    Very easy with pleasing result. I used half fat creme fraiche. Children loved it.

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  • 14 June 2008

    diane rated and commented on this recipe

    5 stars

    Impressive for a mid week supper for friends. Easy and quick to do but don't skimp on the tarragon as this puts the finishing edge to the dish.

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  • 18 June 2008

    WesRecipes rated and commented on this recipe

    5 stars

    I have used this recipe time many times, it is quick and easy to prepare and utterly delicious!

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  • 18 June 2008

    Aida G rated this recipe

    4 stars

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  • 18 June 2008

    Robinson Towers rated and commented on this recipe

    3 stars

    Yes, this was quick and easy but I found it quite bland. I added pine nuts which gave it some variation.

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  • 06 July 2008

    lindsey martin commented on this recipe

    have made this lots of times. agree with above comment - make sure to put in the recommended amount of tarragon. sounds a lot but it needs it. served it to teenagers - went down well.

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  • 26 August 2008

    Carol Darley commented on this recipe

    Made this for a midweek meal and added chestnut mushrooms just before the garlic, cream and tarragon..superb!

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  • 12 October 2008

    sonyak24 rated and commented on this recipe

    5 stars

    Quick and easy and tasty. I found adding a bit of lemon tasted great.

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Difficulty and servings

Easy

Serves 3

Preperation and cooking times

Preparation time

Prep 30 mins

Ingredients

  • 250g dried pasta , such as tagliatelle
  • 2 tbsp olive oil
  • 2 skinless boneless chicken breast fillets , cut into small pieces
  • 2 garlic cloves , chopped
  • 142ml carton single cream
  • 3-4 tbsp roughly chopped fresh tarragon leaves
  • 100g spinach leaves, thick stems removed
  • lemon wedges, to serve
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Per serving

560 kcalories, protein 35g, carbohydrate 65g, fat 19 g, saturated fat 7g, fibre 3g, salt 0.58 g

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