Pasta with Chicken, Mushrooms and Tarragon

Dinner last night was ready in no time and darned tasty it was too and if you're thinking we've been eating a lot of pasta lately, you'd be right. You know what happened when we cut out the carbs last time? We both got the flu so to heck with that noise. Carb city here we come. 

Nothing out of the ordinary here. Chunks of chicken breast seasoned and lightly dusted with flour hit a frying pan until golden followed by sauteed cremini mushrooms, minced garlic and dried tarragon. A few good glugs of white wine (my precious FlipFlop Chardonnay to be exact, but any good quality dry white would be fine), a little heavy cream, a splash of pasta water and some chunky pasta and you're almost done. A handful of chopped fresh parsley, a sprinkle of grated parmesan and it's chow time.

Add a crisp salad and a glass of wine and you'll think you're celebrating. Why not, right?

 

Pasta with Chicken, Mushrooms and Tarragon (an original from JBug’s Kitchen Antics)

1 pound skinless boneless chicken breast cut into 1 inch pieces

2 tablespoons instant blending flour

Salt and coarse ground black pepper

2 tablespoons olive oil, divided

2 tablespoons butter, divided

2 cloves garlic, minced

8 ounces sliced cremini mushrooms

1 teaspoon dried tarragon

3/4 cup dry white wine

3/4 cup heavy cream

Reserved pasta cooking water

8 ounces pasta, cooked to package directions and drained

1/4 cup chopped fresh parsley

1/2 cup grated parmesan cheese

Heat 1 tablespoon each butter and olive oil in a sauté pan over medium high heat. Season chicken with salt and pepper and dust with flour. Cook in sauté pan until golden brown on all sides – about 5 minutes. Remove to a bowl and keep warm. Add remaining tablespoon of olive oil and butter to the pan and when melted add mushrooms and garlic. Cook, stirring occasionally, until mushrooms are golden. Add tarragon and cook another 30 seconds. Add white and cook for a minute. Return chicken to the pan along with heavy cream. Cook until bubbling, and then add cooked pasta. Toss pasta with chicken and sauce, adding reserved pasta cooking water to achieve a creamy consistency. When pasta has absorbed the sauce and mixture is hot, add parsley and cheese. Taste for seasoning and add salt and pepper as needed.  Garnish with additional cheese. Makes 4 to 6 servings. 

A year ago - Individual Pulled Pork Pies

Two years ago - Ham and Swiss Quiche

Comments

[Lea Callais]

Wow - that looks fabulous!!!!! I have been putting in so many miles on Flamingo (my treadmill - so named because I Go like a Flame on it - a little itty bitty flame - but a flame nonetheless) I could eat that and be a happy Cajun for sure!

[pam (Sidewalk Shoes)]

I don't want to get the flu, so more pasta for me!

[June]

Lea - good for you. I bet you're feeling great huh!

Pam - I'll have to make it again because I forgot to put asparagus into the mix. Isn't that a crime?

[Lorraine]

My kind of recipe for sure. I would probably use Marsala instead just so I could keep all of the wine for drinking ; )

[June]

Good idea Lorraine. I'll do the same next time.