30 minute chicken & tarragon pasta

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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

Latest comments and suggestions

• Bubina

  02 January 2008

  Bubina rated and commented on this recipe

  

  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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• Vixter

  15 January 2008

  Vixter rated this recipe

  

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• smiffy

  27 February 2008

  smiffy rated and commented on this recipe

  

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

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• diane

  14 June 2008

  diane rated and commented on this recipe

  

  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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• WesRecipes

  18 June 2008

  WesRecipes rated and commented on this recipe

  

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

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• Aida G

  18 June 2008

  Aida G rated this recipe

  

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• Robinson Towers

  18 June 2008

  Robinson Towers rated and commented on this recipe

  

  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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• lindsey martin

  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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• Carol Darley

  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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• sonyak24

  12 October 2008

  sonyak24 rated and commented on this recipe

  

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

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• Paul

  17 May 2009

  Paul rated and commented on this recipe

  

  This is one of my favorite recipies and its so easy to make. Like carol i added a load of chestmut muchrooms to it as well just to fill it out some more

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• Spot the dog

  29 June 2009

  Spot the dog rated and commented on this recipe

  

  Advice please. Followed recipe as suggested except i added half fat creme fraiche instead of single cream and rocket instead of spinach. Now I expect pasta dishes like this to go gloopy quickly as they cool down but this was gloopy within seconds of serving. What have I done wrong - cooked pasta too long? It was al dente. The taste was delicious but my stomach felt like a lead weight afterwards. What am I doing wrong? Any suggestions. If not sadly I won't be doing again

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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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Difficulty and servings

Serves 3

Preparation and cooking times

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

Per serving

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

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