13 Nov Spring Vegetable and Chicken Pasta with Creamy Tarragon Sauce
Spring Vegetable and Chicken Pasta with Creamy Tarragon Sauce
Servings 4 people
Ingredients
- 350 grams linguine, farfalle or other pasta
- 200 grams asparagus
- 150 grams fresh peas or sugarsnap or snow peas
- 100 grams broad beans podded
- 200 grams cooked shredded chicken
- 1-2 cloves garlic crushed
- 1 tablespoon olive oil
- 100 ml white wine optional
- 150 ml thickened cream
- 1 tablespoon fresh chopped tarragon
- salt and pepper to taste
Instructions
- Cook pasta until al dente
- Meanwhile gently fry garlic in olive oil until softened but not coloured
- Add the vegetables to the garlic, add the wine (if using) or water and bring to a simmer. After a couple of minutes add chicken and cream and simmer to reduce before adding the tarragon
- Drain pasta and stir through dauce, adding a little pasta water if required. Season to taste.
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