April 20, 2010

tarragon chicken pasta

Yesterday I mentioned that I actually cooked dinner, so I figured I should pass along the recipe. It pretty much follows the recipe trend in my house... chicken, pasta, mushrooms broccoli. Just add sauce :o).

1-1.5 pounds boneless skinless chicken breasts, cut into 1 inch cubes
all purpose flour
6 tablespoons butter, divided
1/2 pound sliced mushrooms
2 teaspoons minced garlic
2 tablespoons all purpose flour
1 cup chicken broth
1 1/4 teaspoons minced fresh tarragon, or 1/4 teaspoon dried tarragon
1/2 cup half and half (I used milk)
salt and pepper to taste
your favorite pasta noodles

1. Cook pasta according to package directions. Add broccoli to boiling water for last four minutes of cooking time.
2. Dredge chicken pieces in flour. Brown in 3 tablespoons of butter, then remove chicken from pan, set aside and keep warm.
3. Saute mushrooms and garlic in remaining butter. Sprinkle with two tablespoons flour and blend well.
4. Gradually add chicken broth, then add the tarragon. Cook until thickened.
5. Slowly add half and half, then season with salt and pepper. Return chicken to pan and heat through. Sauce should be only slightly thick.
6. Arrange over bed of noodles and sprinkle with fresh tarragon (optional).


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