30 MINUTE CHICKEN & TARRAGON PASTA
Tarragon and chicken are perfect partners in this sophisticated midweek supper treat
Provided by Good Food team
Categories Dinner, Lunch, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Cook the pasta in boiling water for 8-10 minutes, or according to packet instructions, until just tender.
- 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.
- 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.
Nutrition Facts : Calories 560 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 65 grams carbohydrates, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.58 milligram of sodium
CHICKEN TARRAGON PASTA
This dish is quick and easy with a light Alfredo sauce. You can use any kind of pasta, but I like it with wheat noodles.
Provided by COOKINGQUEEN75
Categories Main Dish Recipes Pasta Chicken
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Place noodles in the pot, cook 8 to 10 minutes, until al dente, and drain.
- Melt the butter in a large skillet over medium heat. Stir in the shallots, red bell pepper, yellow bell pepper, and garlic. Cook 5 minutes, until tender but crisp. Remove vegetables from skillet, and set aside.
- Place the chicken in the skillet. Season with tarragon, salt, and pepper. Cook 10 minutes, or until juices run clear.
- Return the vegetables to the skillet with the chicken. Mix in the half and half, Monterey Jack cheese, and Parmesan cheese. Continue cooking 5 minutes, until cheese is melted. Serve over the cooked noodles.
Nutrition Facts : Calories 449.6 calories, Carbohydrate 43.5 g, Cholesterol 83.2 mg, Fat 19.6 g, Fiber 6.7 g, Protein 27.9 g, SaturatedFat 11.3 g, Sodium 322.1 mg, Sugar 2.3 g
GRILLED CHICKEN PASTA SALAD WITH TARRAGON AND SHALLOT DRESSING
Steps:
- In a large bowl, whisk the vinegar with the mustard, 1 1/2 tsp. salt and 1/4 tsp. pepper. Add the oil slowly, whisking. Add the shallots and 2 Tbs. of the tarragon. Light the grill. Season the chicken breasts with the remaining 1/4 tsp. salt and a pinch of pepper. Grill 3 to 6 inches from the heat until just done, about 5 minutes per side. (Or you can broil the chicken.) Cut into thin slices across the grain. Add the warm chicken to the dressing. Cook the pasta in boiling, salted water until just done, about 15 minutes. Drain, rinse with cold water and drain thoroughly. Toss with the chicken. Just before serving, add the tomatoes and the remaining 1 Tbs. tarragon.
TARRAGON AND CHICKEN PASTA (COOKING FOR 2)
Leftover chicken or turkey? Make a sensational pasta dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- In 3-quart saucepan, cook pasta as directed on package-except add mushrooms, broccoli and carrot during the last 4 minutes of cooking.
- Meanwhile, in 1 1/2-quart saucepan, mix milk, cornstarch, tarragon, salt and garlic. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in remaining ingredients until cheese is melted and spinach is wilted. Drain pasta mixture; toss with sauce.
Nutrition Facts : Calories 360, Carbohydrate 51 g, Cholesterol 45 mg, Fiber 4 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg
CHICKEN TARRAGON PASTA WITH ASPARAGUS
This is good warm or cold. Great with leftover rotisserie chicken
Provided by barbara lentz
Categories Pasta
Time 35m
Number Of Ingredients 11
Steps:
- 1. Cook the pasta in boiling salted water. Add the asparagus the last 3 minutes of cooking the pasta. Drain
- 2. Place the pasta in a large bowl. Add the red onion and cooked chicken.
- 3. Whisk the oil, lemon juice, tarragon, and mustards. Pour over the pasta mixture. Stir in the Gorgonzola cheese.
- 4. Taste and season with salt and pepper. Garnish with parsley
TARRAGON AND LEMON CHICKEN WITH PASTA
From a tin of soup - I love tarragon chicken - my kids don't. This way we both enjoy our mid week supper. I seldom have wine - so use water or milk. And I like to use fresh tarragon - simply because I have it, not because I'm snobbish about such things! Serve with vegetables.
Provided by Sherrie-pie
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta as pack instructions. Drain.
- Stir-fry onions until soft. Add chicken and stir-fry for 10 minutes.
- Stir in remaining ingredients. Simmer for 10 minutes.
- Stir in pasta and serve.
Nutrition Facts : Calories 319.4, Fat 11.6, SaturatedFat 2.2, Cholesterol 5.9, Sodium 553.1, Carbohydrate 40, Fiber 2.3, Sugar 4.2, Protein 7.5
CHICKEN, SUNDRIED TOMATO AND TARRAGON PASTA
Make and share this Chicken, Sundried Tomato and Tarragon Pasta recipe from Food.com.
Provided by Cathy Kerton-Johnson
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a pan and fry the garlic until soft. Add the chicken breasts and brown. Add the sundried tomatoes and tarragon and stir. Add a little water in the pan to prevent sticking. Stir in the marscapone, and turn the heat to low. Bubble the sauce until the chicken is cooked through, about 10 minutes. Toss over the hot pasta and serve.
Nutrition Facts : Calories 496.4, Fat 15.6, SaturatedFat 4.2, Cholesterol 92.8, Sodium 95.6, Carbohydrate 47.7, Fiber 2.2, Sugar 1.3, Protein 38.7
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