Pasta with Chicken and Tarragon Cream Sauce

Preparation info
  • Serves


    Appears in
    The Cook's Companion: A step-by-step guide to cooking skills including original recipes

    By Josceline Dimbleby

    Published 1991

    • About

    The classic combination of chicken, cream and fresh tarragon is always a success. For extra interest, use half egg pasta and half a coloured pasta, such as spinach or tomato.


    • 315 g (12 oz) noodles or pasta shapes
    • 1 tablespoon oli


    Cook the pasta in plenty of boiling salted water until al dente. Meanwhile, heat the olive oil and butter in a large, deep frying pan over a medium heat. Add the sliced onion and stir until softened, then add the chicken slices and cook for another 3 minutes. Add the mushrooms and toss around for a further minute.

    Add the cream and the chopped tarragon and bring just up to boilin