Chicken Pasta with Tarragon

    Chicken Pasta with Tarragon


    11 people made this

    This is a light and healthy chicken pasta dish with an Alfredo sauce. You can use any kind of pasta, but I like it with wholemeal pasta.

    Serves: 8 

    • 500g wholemeal pasta
    • 5 tablespoons butter
    • 3 eschallots, thinly sliced
    • 1 red capsicum, julienned
    • 1 yellow capsicum, julienned
    • 1 clove garlic, minced
    • 500g skinless, boneless chicken breast halves - cut into strips
    • 1 1/2 teaspoons dried tarragon
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 3/4 cup full cream milk
    • 1 1/2 cups grated Cheddar cheese
    • 1/4 cup grated Parmesan cheese

    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook 8 to 10 minutes, until al dente, and drain.
    2. Melt the butter in a large frypan over medium heat. Stir in the eschallots, red capsicum, yellow capsicum and garlic. Cook 5 minutes, until tender but crisp. Remove vegetables from frypan and set aside.
    3. Place the chicken in the frypan. Season with tarragon, salt and pepper. Cook 10 minutes or until juices run clear.
    4. Return the vegetables to the frypan with the chicken. Mix in the milk, Cheddar cheese and Parmesan cheese. Continue cooking 5 minutes until cheese is melted. Serve over the cooked noodles.

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