creamy chicken pasta
How to make creamy chicken pasta recipe
Serves 4, Total cooking time 20 minutes
Ingredients:
250 g (8 oz) penne
4 tablespoons olive oil
500 g (1 lb) skinless chicken breast fillets, cut into thin strips
500 g (1 lb) courgettes, cut into thin slices
1 large onion, thinly sliced
2 teaspoons crushed garlic
4 tablespoons pine nuts
finely grated rind and juice of 2 lemons
8 tablespoons chopped tarragon
200 ml (7 fl oz) crème fraîche
salt
grated Parmesan cheese, to serve
Method:
Cook the penne in a large saucepan of lightly salted boiling water for 8–10 minutes or according to the packet instructions, until ‘al dente’.
Meanwhile, heat the oil in a large frying pan, add the chicken and cook for 3–4 minutes until starting to turn golden. Add the courgettes and onion and cook for a further 5 minutes until golden and the chicken is cooked through.
Add the garlic and pine nuts and cook, stirring, for 2 minutes, then add the lemon rind and juice, tarragon and crème fraîche and stir well until hot but not boiling.
Drain the pasta well, then add to the sauce and toss well to coat. Serve with grated Parmesan and a simple salad, if liked.
For creamy chicken & tarragon pan-fry:
Heat 2 tablespoons olive oil in a large frying pan, add 2 thinly sliced onions and 500 g (1 lb) thinly sliced skinless chicken breast fillets and cook for 5 minutes until golden and cooked through. Add 4 tablespoons chopped tarragon and 2 tablespoons white wine vinegar and cook for a further 1 minute, then stir in 200 ml (7 fl oz) crème fraîche and 2 teaspoons Dijon mustard. Serve hot. Total cooking time 10 minutes.
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| creamy chicken pasta |
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