Jan 9, 2012

Creamy Lemon Tarragon Chicken Pasta


Every year for Christmas Eve, my husband's side of the family has fondue for dinner. It's a very, very long standing tradition in their family and extends to his aunts, uncles and cousins.  I love it and think it's a wonderful way for the family to work together and create a delicious meal.  What does that have to do with tarragon chicken pasta, you say?  Well, the reason this meal came to be was because along with the beef fondue, my mother-in-law always serves Bearnaise sauce.  I had every intention of making this sauce from scratch, bought all of the ingredients, tarragon included and it just didn't happen. Between playing with Jack, opening presents, and just wanting to spend time together, it was a no-go.  :)

So basically, I had a bunch of tarragon leftover that I really needed to use.  A quick search  lead to one of my favorite blogs, Confections of a Foodie Bride and her recipe for creamy lemon chicken spaghetti.  With just a few changes and additions, I incorporated some tarragon and created a flavor that we all loved, picky Jack included!!  The next night, I ended up making more sauce and pasta to make the leftovers go a little further.

Creamy Lemon Tarragon Chicken Pasta
Printable Version

½ lb pasta, any shape
1 tbsp. olive oil
3 tbsp. unsalted butter, divided
2 chicken breasts
Kosher salt & freshly ground black pepper
Garlic powder, to taste
1 clove garlic, minced or pressed
1 lemon, juiced and zested
1 cup heavy cream
¼ cup finely grated Parmesan, plus more for garnish
⅛ tsp. white pepper
1 cup frozen peas
2 tbsp. fresh tarragon, chopped
2 tbsp. flat leaf parsley, chopped, plus more for garnish

1. Cook pasta according to package directions in salted water. Reserve 1/2 cup of pasta water before draining. Return pasta to the pot.
2. Heat olive oil and 1 tablespoon butter over medium heat in a large, deep skillet. Pound chicken breasts to even thickness. Season chicken with salt, black pepper, and garlic powder to taste. Cook until chicken is no longer pink and cooked through, 5-6 minutes each side. Remove from pan and let rest for 5 minutes. Slice or shred chicken, as desired. Set aside.
3. Add remaining 2 tablespoons butter to the pan that the chicken was in and melt. Add garlic and cook until fragrant, about 1 minute.
4. Add in lemon zest and cream and heat through. Stir in Parmesan cheese, lemon juice, and white pepper. Cook 2-3 minutes, until very hot and slightly thickened.
5. Add chicken and frozen peas to the cream sauce. Stir in cooked pasta. Let sit 5 minutes and add in tarragon and 2 tbsp. parsley, and toss again, adding a splash of pasta water if the sauce has thickened too much.
6. Divide between bowls and serve topped with additional Parmesan and parsley.

adapted from Confections of a Foodie Bride

1 comment:

Jessica said...

Yum!! I love the idea of lemon and tarragon together in a creamy sauce. I think this will make an appearance in my kitchen before I leave for China!

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