Chicken Tarragon Pasta With Asparagus Recipes

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CREAMY CHICKEN WITH ASPARAGUS & TARRAGON



Creamy chicken with asparagus & tarragon image

A light and low calorie chicken casserole with silky herb sauce, greens and baby new potatoes

Provided by Good Food team

Categories     Dinner, Main course

Time 28m

Number Of Ingredients 9

500g baby new potato, halved
4 skinless chicken breasts
1 tbsp sunflower oil
1 large onion, chopped
2 garlic cloves, crushed
350ml chicken stock
small bunch tarragon
175g asparagus, trimmed
3 tbsp reduced-fat crème fraîche

Steps:

  • Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.
  • Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon.
  • Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.

Nutrition Facts : Calories 318 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium

PASTA WITH CHICKEN AND ASPARAGUS



Pasta With Chicken and Asparagus image

A delightful pasta which I clipped out of the Times about 25 years ago and it is still a great meal--just add salad, wine and dessert. Broccoli can be substituted for the asparagus; other blue veined cheeses for the gorgonzola--though the gorgonzola does melt so beautifully into the sauce.

Provided by Chef Kate

Categories     Chicken Breast

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb boneless skinless chicken breast
1 lb asparagus spear, fresh
2 tablespoons unsalted butter
3/4 lb fettuccine (or linguini)
coarse salt
fresh ground pepper
3 tablespoons shallots, finely chopped
1 cup heavy cream
1 small chili pepper (or 1 teaspoon dried hot pepper flakes(or to taste)
1/8 teaspoon nutmeg, freshly grated
1/4 lb gorgonzola
2 tablespoons fresh tarragon, chopped (or 1/2 teaspoon dried)
1/2 cup parmigiano-reggiano cheese, freshly grated

Steps:

  • Remove all sinew and cartilege from the chicken breast and cut into strips about 1 and 1/2 inches long and a half inch wide.
  • Scrape and trim the asparagus, discarding any tough ends, and cut on the diagonal into one and half lengths.
  • Drop the asparagus into rapidly boiling water and cook for just a few moments--they should still be crisp--and drain and reserve, keeping warm.
  • Cook the pasta in rapidly boiling salted water until al dente and drain and reserve, keeping warm.
  • Heat the butter in a casserole and add the chicken strips, stirring and seasoning with coarse salt and freshly ground pepper, cooking less than a minute, until the chicken just begins to change color.
  • Add the asparagus and stir.
  • Add the shallots and cook briefly, about 30 seconds.
  • Add the cream, hot red pepper (or pepper flakes) and the tarragon and stir.
  • Break the gorgonzola cheese into small lumps and add it, cooking just until the cheese melts.
  • Add a generous grinding of black pepper and the tarragon and stir.
  • Add the drained pasta and toss well.
  • Serve with grated parmesan on the side.

Nutrition Facts : Calories 892.8, Fat 44.4, SaturatedFat 25.9, Cholesterol 262.9, Sodium 699.4, Carbohydrate 71.7, Fiber 5.4, Sugar 3.9, Protein 53.1

PASTA WITH SHRIMP AND ASPARAGUS IN TARRAGON CREAM SAUCE



Pasta With Shrimp and Asparagus in Tarragon Cream Sauce image

Make and share this Pasta With Shrimp and Asparagus in Tarragon Cream Sauce recipe from Food.com.

Provided by Bren in LR

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

8 ounces linguine
2 tablespoons butter
1/2 lb asparagus, trimmed and sliced diagonally into 1 1/2 inch pieces (2 cups)
1 medium leek, white and pale green parts only, cleaned and thinly sliced (1 1/2 cups)
1 cup half-and-half
1 tablespoon tarragon
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 teaspoon coarse salt
1 lb large shrimp, peeled and deveined

Steps:

  • Cook linguine as directed on package. Drain, reserving 1/4 cup of the pasta cooking water.
  • Meanwhile, melt butter in large, deep skillet on medium heat. Add asparagus and leeks; cook and stir 5 minutes or until asparagus is tender-crisp and leeks are softened.
  • Stir in half-and-half, tarragon, lemon peel, lemon juice and salt. Bring to boil.
  • Stir shrimp into skillet. Reduce heat to low; simmer 5 minutes or just until shrimp turn pink.
  • Add linguine and reserved pasta cooking water; toss to coat well. Serve immediately.
  • Serve with a salad and sourdough bread.

Nutrition Facts : Calories 301.6, Fat 10, SaturatedFat 5.5, Cholesterol 120.6, Sodium 878, Carbohydrate 35.1, Fiber 2.3, Sugar 2.2, Protein 17.8

30 MINUTE CHICKEN & TARRAGON PASTA



30 minute chicken & tarragon pasta image

Tarragon and chicken are perfect partners in this sophisticated midweek supper treat

Provided by Good Food team

Categories     Dinner, Lunch, Pasta

Time 30m

Number Of Ingredients 8

250g dried pasta , such as tagliatelle
2 tbsp olive oil
2 skinless boneless chicken breast fillets , cut into small pieces
2 garlic cloves , chopped
142ml carton single cream
3-4 tbsp roughly chopped fresh tarragon leaves
100g spinach leaves, thick stems removed
lemon wedges, to serve

Steps:

  • Cook the pasta in boiling water for 8-10 minutes, or according to packet instructions, until just tender.
  • Meanwhile, heat the oil and fry the chicken over a high heat for 4-5 minutes, stirring, until golden and cooked. Add the garlic, cream, tarragon and 3 tbsp of the pasta cooking liquid. Gently heat through.
  • When the pasta is cooked, stir in the spinach (it will immediately wilt in the hot water). Drain well, then toss into the creamy chicken. Season with salt and pepper and serve with lemon for squeezing.

Nutrition Facts : Calories 560 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 65 grams carbohydrates, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.58 milligram of sodium

CHICKEN AND ASPARAGUS IN A MUSTARD-TARRAGON SAUCE



Chicken and Asparagus in a Mustard-Tarragon Sauce image

Make and share this Chicken and Asparagus in a Mustard-Tarragon Sauce recipe from Food.com.

Provided by KLBoyle

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 chicken breasts, cut into pieces
1 lb asparagus, cut into 1 in. pieces
1/4 cup flour
1/3 cup shallot, minced
1 cup chicken broth
1/3 cup dry white wine
1/3 cup sour cream
2 tablespoons Dijon mustard
2 teaspoons fresh tarragon or 3/4 teaspoon dried tarragon
1 teaspoon salt
1 teaspoon pepper
2 tablespoons oil

Steps:

  • Heat 1 tbs. oil in large skillet over med-high heat.
  • Combine flour, 1/4 teaspoons salt and 1/4 teaspoons pepper. toss chicken in flour to coat and add to pan. Cook until browned all over, 5-7 minute When done transfer to plate and set aside.
  • Add 1 tbs. oil to skillet. Add shallots and cook until softened.
  • Add asparagus and 1/2 cup of broth. Cover and cook until asparagus is tender, about 3-4 minute When done transfer asparagus and liquid to bowl and set aside.
  • Return chicken to skillet and add 1/2 cup broth and wine and bring to a simmer. Cook about 2 minute Remove skillet from heat.
  • In a bowl, combine mustard, sour cream and tarragon. Stir into skillet. Return to heat and cook until heated through, about 1 minute.
  • Stir in asparagus and it's liquid and season with salt and pepper to taste.
  • Serve over white rice.

Nutrition Facts : Calories 448.3, Fat 25.2, SaturatedFat 7.5, Cholesterol 101.2, Sodium 977.1, Carbohydrate 15.8, Fiber 2.9, Sugar 2.1, Protein 36.5

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