Wednesday, 18 June 2008

Chicken with Tarragon and Fresh Pasta

This is very quick and easy to make, and one of those dishes where fresh Pasta really does work better than dried

You Need:

500g Fresh Pasta - Papardelle works well. If you can't find it, try Tagliatelle
4 Boneless and Skinless Chicken Breasts - chopped into bite sized pieces
3 tablespoons Olive Oil
200ml Creme Fraiche (reduced fat variety is fine)
4 tablespoons Fresh Tarragon Leaves - roughly chopped
200g Spinach Leaves
3-4 Cloves Garlic (depending on taste) - crushed

Bring a large pan of water to the boil (salted if you like). While you do that, heat the Olive Oil in a large pan and cook the Chicken over a medium heat for 5 minutes. You want the chicken to color slightly and be just cooked through.

Add the Pasta to the water and then add the Garlic, Creme Fraiche and Tarragon to the Chicken. Add a tablespoon or two of the Pasta cooking water to the Chicken pan and stir well. Cook over a low heat for 3 to 4 minutes while the Pasta cooks.

After 3 -4 minutes, when the Pasta is cooked, add the Spinach to the Pasta pan and then immediately drain the Pasta/Spinach well (the heat will wilt the Spinach)

Add the Pasta/Spinach to the Chicken/Creme Fraiche and toss everything together.

Season well and serve with Garlic Bread

Feeds 4

No comments:

Blog Widget by LinkWithin