Best Tarragon Chicken And Noodles Recipes

TARRAGON CHICKEN AND EGG NOODLES image

Provided by Ellen Bales

Categories Pasta

Time 25m

Number Of Ingredients 9

3 chicken breasts, boneless and skinless, trimmed and sliced crosswise 1/4-inch thick
salt and pepper
2 Tbsp butter
2 shallots, sliced thin
1/2 c dry white wine
4 c chicken broth
8 oz egg noodles
3 Tbsp heavy cream
2 Tbsp minced fresh tarragon

Steps:

1. Pat chicken dry with paper towels and season with salt and pepper. Melt butter in a 12-inch skillet over medium-high heat. Add chicken and cook until lightly browned, about 4 minutes. Transfer chicken to plate and tent loosely with aluminum foil.
2. Add shallots to the empty skillet and cook until softened, about 2 minutes. Stir in wine and cook, scraping up any browned bits, until pan is nearly dry, about 3 minutes.
3. Add broth and noodles and cook, stirring occasionally, until noodles are tender and liquid has been absorbed, 8 to 10 minutes.
4. Stir in cream, tarragon, and chicken, along with any accumulated juices, and cook until heated through, about 2 minutes. Season with salt and pepper to taste, and serve.

Tarragon Chicken and Noodles image

Provided by Kristi Luce

Categories Chicken

Time 1h20m

Number Of Ingredients 16

1 lb chicken (roughly two pieces)
1 onion, chopped
2 clove garlic, minced
2 Tbsp butter
1 pkg 8 oz. veggies
2 Tbsp cornstarch
1 pkg 16 oz noodles
1 tsp chicken bouillon
salt and pepper to taste
COOKING LIQUID
4 qt water
1 tsp salt (seasoned gives extra flavor)
2 tsp chicken seasoning
1/2 tsp pepper
1 clove garlic, crushed
1 tsp tarragon, dried

Steps:

1. I use what ever chicken is on sale (usualy thighs) for this recipe. Place the chicken in a large pot with all the ingredients for the cooking liquid and cook on High for 35 min. Remove the chicken and set aside to cool and shred, reserving the liquid.
2. Melt 1 tbls of the butter in a skillet and saute the onion and garlic on Med until soft (about 5 min).
3. Combine 2 cups of the reserved liquid with the cornstarch and chicken bouillon. Set aside. Heat remaing liquid to a boil and cook the noodles as directed on the package. I like to use wide egg noodles.
4. While the noodles are cooking add shredded chicken, 2 cups of the reserved liquid and the frozen veggies to the onion and garlic in the skillet. Simmer on Med-High for 5 min.
5. Add the cornstach liquid to the chicken mixture and simmer until the sauce thickens slightly, stirring continualy. Taste and add salt and pepper if needed.
6. When the noodles are done drain off the liquid. Add remaining Tbls of butter to the noodles and stir to coat.
7. At this point you can either combine it all together in the pot of noodles or plate the noodles and top with the chicken mixture.
8. Enjoy!