adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Creamy chicken, leek and tarragon linguine
Creamy chicken, leek and tarragon linguine
0 Likes
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate your pasta dish with the vibrant taste of tarragon.
Ingredients:
  • 400g linguine
  • 3 small chicken breast fillets, trimmed and sliced thinly
  • 1 leek, white part only, sliced
  • 1 clove garlic, crushed
  • 300ml cream
  • 20.00 ml finely grated lemon rind
  • 31.50 gm lemon juice
  • 1 /62.50 ml chopped fresh tarragon
  • salt and ground black pepper, to taste
  • shaved parmesan, to serve
Instructions:
  • Boil the pasta in a generously salted saucepan of water according to package directions until perfectly al dente. Drain and return to the pan to stay warm.
  • Heat a non-stick frying pan over medium-high heat and add half of the oil. Cook the chicken in batches for 4 minutes, stirring occasionally, until cooked through and golden. Remove from the pan, cover, and keep warm.
  • Reduce heat to medium, add the rest of the oil, leek, and garlic, and cook for 2-3 minutes until the leek is tender. Stir in the cream, lemon zest, and lemon juice. Allow to simmer for 3 minutes until slightly thickened.
  • Add the chicken and pasta back to the pan. Mix in the sauce and tarragon, then season with salt and pepper to taste. Serve promptly with a sprinkle of shaved parmesan on top.

Similar Recipes