Chicken Noodles With Tarragon Chives Recipes

CREAMY CHICKEN TARRAGON WITH EGG NOODLES

Steps:

• Season both sides of the chicken with dry mustard, salt, and pepper. Heat the oil in a large Dutch oven (or large skillet) over medium-high heat. Carefully lower the chicken into the pot and cook for about 3-5 minutes per side to sear (just until they begin to brown slightly). Transfer the still-raw chicken to a plate.
• Reduce the heat under the pot to medium. Add chopped onion and optional mushrooms. Cook, stirring constantly for about 1 minute. Add the wine to deglaze the pan, cooking for about 1 minute more.
• Add the cream and half of the tarragon. Return the chicken to the pot and adjust the heat so that the cream gently simmers. Cover and cook, turning chicken occasionally, until it's firm and cooked through, about 25-30 minutes.
• Meanwhile, cook the egg noodles according to package directions. Drain and toss with butter, season with salt and pepper to taste. Keep warm.
• Remove chicken pieces from the pot, raise heat to medium-high and continue to simmer the sauce, uncovered, for a few minutes to thicken. Re-season with remaining tarragon and additional salt and pepper if needed.
• Remove about 1 cup of sauce and toss it with the egg noodles. Plate up the noodles, then place the chicken over the noodles and sprinkle with parsley.

SKILLET TARRAGON CHICKEN WITH NOODLES

Steps:

• Pat the chicken breast pieces dry, and sprinkle them with salt and pepper.
• Heat the oil and butter in a large sauté pan over medium high heat.
• Saute the chicken breasts until golden on each side (about 2 minutes per side)
• Remove the chicken from the pan, and place on a plate, and set aside.
• Add the onions, mushrooms and garlic to the saute pan, and let cook for about 2 more minutes until softened.
• Add the flour, and stir for about 30 seconds. Add the tomato paste, and stir again to combine.
• Slowly pour in the Progresso Cooking Stock, salt, and tarragon, and stir well. Bring the stock to a boil, and then add the dried pasta. Mix to submerge the pasta, and lay the chicken breasts on top of the pasta.
• Reduce the heat to low, cover, and let simmer for about 8-10 minutes or until the chicken is cooked through, and the pasta is al dente.
• Remove the pan from the heat.
• Place the Greek yogurt in a bowl or measuring cup, temper the yogurt by slowly adding a soup ladle full of the pan sauce to the yogurt, while stirring to combine.
• Add the warmed yogurt into the sauce, and stir well to combine the chicken and noodles with the sauce.
• Serve immediately.

CHICKEN-ARTICHOKE PASTA WITH HERBS

Steps:

• In small bowl, mix parsley, chives and tarragon; set aside. Cook and drain noodles as directed on package.
• Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring frequently, until no longer pink in center. Remove chicken; cover to keep warm.
• Add artichokes to skillet; cook 1 minute. Add garlic; cook 30 seconds. Stir in wine. Heat to boiling; boil 30 seconds or until liquid begins to reduce. Add whipping cream; boil until slightly thickened, about 5 minutes. Remove from heat.
• Reserve 1 tablespoon of the herb mixture. Stir chicken, salt, 1 cup of the cheese and the remaining herb mixture into sauce. Serve with noodles; top with reserved herbs and remaining 1/4 cup cheese.

CHICKEN NOODLE SOUP WITH FRESH TARRAGON

Steps:

• Cook pasta according to package directions, omitting salt and fat.
• Place the stock, salt, and pepper in a large stockpot; bring to a simmer.
• Add chicken and tarragon; cook 2 minutes or until thoroughly heated. Add the pasta.

TARRAGON CHICKEN AND EGG NOODLES

Steps:

• 1. Pat chicken dry with paper towels and season with salt and pepper. Melt butter in a 12-inch skillet over medium-high heat. Add chicken and cook until lightly browned, about 4 minutes. Transfer chicken to plate and tent loosely with aluminum foil.
• 2. Add shallots to the empty skillet and cook until softened, about 2 minutes. Stir in wine and cook, scraping up any browned bits, until pan is nearly dry, about 3 minutes.
• 3. Add broth and noodles and cook, stirring occasionally, until noodles are tender and liquid has been absorbed, 8 to 10 minutes.
• 4. Stir in cream, tarragon, and chicken, along with any accumulated juices, and cook until heated through, about 2 minutes. Season with salt and pepper to taste, and serve.