Pasta with Chicken and Tarragon Cream Sauce

Name: Pasta with Chicken and Tarragon Cream Sauce
Yield: Serves 6
Ingredients: 40 g (1½ oz) butter; grated Parmesan cheese to serve; 2 teaspoons white wine vinegar; Salt and black pepper; Small handful fresh tarragon leaves, chopped roughly; 300 ml (½ pint) double cream; 375 g (12 oz) skinless chicken breast fillets, sliced very thinly; 1 red onion, halved and sliced very thinly; 1 tablespoon olive oil; 315 g (12 oz) noodles or pasta shapes; 125 g (4 oz) button mushrooms, halved if large

Preparation info

Serves
6

Appears in

The Cook's Companion

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.

Ingredients

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

Main course
Dinner
Pasta
Spicy

Method

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