Name: Chicken, Leek and Tarragon Pasta
Yield: Serves 2
Ingredients: 3 tbsp olive or vegetable oil; salt and black pepper; 100 g cream cheese or double cream; 200 g ribbon pasta (e.g. pappardelle, fettuccine, tagliatelle); 2 tbsp chopped tarragon leaves or 1 tsp dried tarragon; 2 chicken breasts, cut into thin strips; 1 small glass (about 125 ml) of white wine; 25 g Parmesan, finely grated; 2 medium leeks, trimmed and finely sliced

Guy Watson

Chicken, Leek and Tarragon Pasta

Preparation info

Serves
2

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Chicken and tarragon’s lemon-aniseed flavour is a time-honoured combination with good reason and makes this a beautifully balanced, simple dish. Stir a spoonful of wholegrain mustard into the sauce if you want more of a kick.

Ingredients

3 tbsp olive or vegetable oil
2 medium leeks, trimmed and finely sliced
200

Main course
Pasta

Method

Heat 2 tablespoons of the oil in a large pan on a low heat. Add the leeks and cook very gently for 10 minutes or until soft, stirring now and then to stop them catching.

Cook the pasta in a large pan of salted boiling water according to the packet instructions. When cooked, reserve a ladlefu

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method