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Farfalle with chicken, lemon and tarragon
Farfalle with chicken, lemon and tarragon
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Try this simple and delicious Italian chicken pasta for a flavorful weeknight dinner!
Ingredients:
  • 500g farfalle (bow-tie) or other short pasta
  • 60ml (1/4 cup) olive oil
  • 2 x 250g chicken breasts, thinly sliced widthwise
  • 50g butter
  • 2 leeks, trimmed, halved lengthwise, thinly sliced
  • 375ml (1 1/2 cups) pouring cream
  • 1 lemon, zested
  • 100g (1/2 cup) Persian (marinated) feta, crumbled (see note)
  • 62.50 ml tarragon leaves, roughly chopped, plus extra, to serve
  • 20.00 ml finely chopped flat-leaf parsley
Instructions:
  • Boil pasta in salted water until al dente, about 8 minutes. Drain and mix with 1 tablespoon of oil.
  • Heat the remaining 2 tablespoons of oil in a large, heavy-based saucepan over high heat. Cook the chicken, stirring occasionally, for 5 minutes until light golden and fully cooked. Season with salt and pepper, then transfer to a plate. Keep the pan for later use.
  • In the same pan, melt butter over medium heat. Cook leeks and garlic for 15 minutes until soft, stirring often. Add cream, bring to a boil, then simmer for 8 minutes until reduced by half.
  • Add the chicken back to the pan with the pasta. Mix well and cook while tossing for 2 minutes, or until the chicken is heated through. Sprinkle in two-thirds of the lemon zest, feta, and herbs. Season with salt and pepper, then gently toss everything together.
  • Distribute the pasta evenly among bowls and sprinkle with the remaining zest, feta, and herbs. Top with extra tarragon before serving.

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