Tarragon And Lemon Chicken With Pasta Recipes

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CREAMY LEMON CHICKEN PASTA BAKE



Creamy lemon chicken pasta bake image

This creamy lemon chicken pasta bake can be served either as a bake with a cheesy crust or made as a quicker, creamy dish. Either way, it's filled with delicious comfort factor!

Provided by Caroline's Cooking

Categories     Main Course

Time 50m

Number Of Ingredients 13

8 oz pasta (225g (I used penne but as you prefer))
8 oz chicken (225g (white or brown meat fine))
1 tbsp butter
1/4 onion (finely diced)
1 clove garlic
2 tbsp white wine
2 tbsp lemon juice
1/2 lemon zest ((ie from 1/2 lemon))
2 tbsp tarragon (chopped fresh)
1/2 cup cream (120ml (suggest heavy/double but as you prefer))
2 oz spinach (55g (2 cups, fairly well packed), roughly chopped if larger leaves)
4 oz mozzarella (112g, cut/broken into small pieces (omit if not baking))
1/4 cup parmesan (10g (approx, omit if not baking))

Steps:

  • If you will be making into a bake, preheat oven to 400F/200C.
  • Set the pasta to cook according to packet instructions. Drain once al dente and set aside.
  • Meanwhile, dice the chicken into a small bite-sized dice. Melt half the butter in a medium skillet/frying pan and cook the chicken until just cooked through. Remove from pan and set aside.
  • Add the rest of the butter to the skillet and soften the onion and garlic.
  • Deglaze the pan with the wine, add the lemon juice and zest, tarragon and cream. Warm but don't boil the sauce.
  • Wilt the spinach in the sauce and add back the chicken.
  • Add the cooked pasta, mix through and remove from heat.
  • You can serve at this point, or else to make as a bake, add the mozzarella, mix through and transfer to baking dish. Top with parmesan and bake for approx 20 minutes until lightly brown on top.

Nutrition Facts : Calories 783 kcal, Carbohydrate 62 g, Protein 37 g, Fat 41 g, SaturatedFat 21 g, Cholesterol 156 mg, Sodium 493 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

LEMON TARRAGON CHICKEN



Lemon Tarragon Chicken image

This is yummy, quick and easy. I got the recipe from Publix Apron's Simple Meals series. I used flour instead of cornstarch and added a little bit more wine because I had a little more chicken. You can also use fresh tarragon if you have it. I served this with orzo with chopped sun-dried tomatoes and broccoli. I just added the sun-dried tomatoes and broccoli to the water that the orzo was boiling in. Very easy side dish.

Provided by ElevationGrace

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lemon (rinsed)
4 fresh garlic cloves
5 -6 sprigs fresh parsley
3 tablespoons diced green onions
2 teaspoons dried tarragon leaves
1/2 cup white wine
2 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 lbs chicken breast fillets
2 teaspoons extra virgin olive oil

Steps:

  • Prepare sauce by adding the following to food processor: 2 strips lemon peel (remove with vegetable peeler or zester) and juice of lemon (2 TBSP), garlic, parsley, green onions, tarragon, wine, cornstarch, and sugar. Process 20 seconds until well blended.
  • Season both sides of chicken with salt and pepper. Preheat large sauté pan on medium-high 2-3 minutes.
  • Place oil in pan; swirl to coat. Add chicken, and cook 2-3 minutes on each side.
  • Pulse sauce one more time, then pour over chicken. Cover, reduce heat to medium low, and simmer 6-8 minutes, turning occasionally, until internal temp reaches 170°F.
  • Serve sauce over chicken.

Nutrition Facts : Calories 253.5, Fat 4.5, SaturatedFat 0.9, Cholesterol 98.7, Sodium 405.9, Carbohydrate 7.5, Fiber 1.5, Sugar 1.5, Protein 40

TARRAGON CHICKEN WITH LEMON



Tarragon Chicken with Lemon image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
4 skinless chicken legs, skin removed (about 2 1/4 pounds)
Kosher salt
Freshly ground black pepper
2 tablespoons dry white vermouth
1 cup chicken broth, low-sodium canned, or homemade
1 teaspoon cold water, more if needed
1 teaspoon cornstarch
Finely grated zest of 1 lemon
2 teaspoons freshly squeezed lemon juice
3 tablespoons minced fresh tarragon leaves

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat a medium-large skillet over high heat. Add the olive oil. Season the chicken all over with salt and pepper, and lay the pieces in the pan rounded-side down first (the side that had the skin). Cook the chicken, turning only once, until golden brown on both sides, about 5 minutes. Transfer chicken to an oven-proof dish, reserving the skillet. Place the chicken to the oven and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 170 to 75 degrees F, about 15 minutes.
  • Meanwhile, pour the vermouth into the reserved skillet, scraping up any browned bits that cling to the pan with a wooden spoon, and cook over medium heat until the liquid reduces by about half. Add the chicken broth and continue to cook until slightly thickened.
  • In a small bowl whisk a teaspoon or so of cold water with the cornstarch, then whisk the mixture into the broth and bring to a full boil. Remove from heat and add the zest, lemon juice, and tarragon. Season with salt and pepper, to taste.
  • Remove the chicken from the oven. Pour any pan drippings from the chicken into the sauce and stir to combine. Divide the chicken pieces between 4 plates. Pour the sauce over the chicken and serve.

Nutrition Facts : Calories 256 calorie, Fat 10 grams, SaturatedFat 2 grams, Carbohydrate 3 grams, Protein 35 grams

TARRAGON CHICKEN



Tarragon Chicken image

I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.

Provided by Nigella Lawson

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 5

1 3- to 4-pound chicken
3/4 cup chopped fresh tarragon
Juice and grated zest of 1 lemon
1/2 cup olive oil
Malden salt or other flaky sea salt

Steps:

  • Butterfly chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of backbone and through small rib bones. Discard backbone, and place chicken in a large plastic bag with zipper. Add 1/2 cup tarragon, the lemon juice and zest, and olive oil. Expel as much air as possible from bag, and make sure marinade coats chicken. Refrigerate for at least 1/2 hour and up to 24 hours.
  • Heat oven to 450 degrees. Place chicken in a roasting pan, spread flat, breast side up. Roast until skin is crisp and golden, 35 to 45 minutes.
  • Sprinkle with salt to taste, and cut into 8 serving pieces. Transfer to a platter, and garnish with remaining tarragon. Serve, if desired, with salad and roasted potatoes.

Nutrition Facts : @context http, Calories 845, UnsaturatedFat 48 grams, Carbohydrate 5 grams, Fat 68 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 16 grams, Sodium 1037 milligrams, Sugar 0 grams, TransFat 0 grams

TARRAGON AND LEMON CHICKEN WITH PASTA



Tarragon and Lemon Chicken With Pasta image

From a tin of soup - I love tarragon chicken - my kids don't. This way we both enjoy our mid week supper. I seldom have wine - so use water or milk. And I like to use fresh tarragon - simply because I have it, not because I'm snobbish about such things! Serve with vegetables.

Provided by Sherrie-pie

Categories     Chicken Breast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

150 g pasta, shapes
30 ml vegetable oil
2 onions, sliced
4 chicken fillets, sliced
10 ml Dijon mustard
15 ml lemon juice
150 ml white wine
5 ml dried tarragon
295 g condensed cream of chicken soup

Steps:

  • Cook pasta as pack instructions. Drain.
  • Stir-fry onions until soft. Add chicken and stir-fry for 10 minutes.
  • Stir in remaining ingredients. Simmer for 10 minutes.
  • Stir in pasta and serve.

Nutrition Facts : Calories 319.4, Fat 11.6, SaturatedFat 2.2, Cholesterol 5.9, Sodium 553.1, Carbohydrate 40, Fiber 2.3, Sugar 4.2, Protein 7.5

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