Tarragon Chicken Linguine Recipes

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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

TARRAGON CHICKEN



Tarragon Chicken image

This is a quick-time version of the classic French poulet a l'estragon (though you could speed it up further by bashing out the chicken breast or by using a turkey cutlet in its place, which would make this dish pleasingly alliterative) and is an instant reminder of the comforts of old-school cooking. Tender chicken (it's the poaching early on that sees to this), aromatically fresh and insistently herbal tarragon, a generous splosh of vermouth, all rounded off by rich, pale cream: this has the nostalgic, yet robust, charm of that French bistro of fond memory or happy imaginings. If you can't get fresh tarragon, do not despair: just double the freeze-dried tarragon at the start and add some freshly chopped parsley at the end. And I can assure you it would be worth your while considering a teaspoon of tarragon mustard, too, along with the cream. About which, please don't wimp out on me: this is old-fashioned cooking which cannot be proscribed by new-age dietary concerns. But, if you insist, halve the cream, and add another 2 tablespoons of vermouth when you're pouring the rest in after the chicken's had its first 5 minutes cooking. Eat with a tumbled mixture of French or green beans and asparagus tips along with steamed baby white-skinned potatoes or, hard to beat for me, some white basmati rice forked through with a soupcon of butter and freshly ground white pepper.

Provided by Nigella Lawson : Food Network

Time 28m

Yield 2 servings

Number Of Ingredients 9

2 teaspoons garlic oil
2 fat scallions or 4 skinny ones, thinly sliced
1/2 teaspoon freeze-dried tarragon
2 chicken breast fillets, skinless and boneless
1/3 cup vermouth or white wine
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
1/2 cup heavy cream
Fresh white pepper, to grind over
2 teaspoons chopped fresh tarragon, plus a pinch more for sprinkling

Steps:

  • Heat the garlic oil in a frying pan or Dutch oven that has a lid and in which the chicken breasts will fit pretty snugly. Add the scallions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic oil for a minute, stirring some more as they cook.
  • Put the chicken fillets into the pan, curved side down, and cook for 5 minutes, watching the scallions don't burn. If they look like they're beginning to, scrape them from the pan and let them sit on the chicken pieces.
  • Turn over the breasts, and add the vermouth (or white wine). Let the vermouth bubble up, then add the salt. Put the lid on, turn the heat down low and leave it to simmer gently for 10 minutes. Check the chicken is cooked through by making a small cut into the thickest part and ensuring the juices run clear - if not, simmer for a few minutes longer and check again.
  • Remove the chicken breasts to warmed plates. Bring the remaining liquid to a boil, add the cream and stir well, then sprinkle in the fresh tarragon, stir again and give a good grind of white pepper.
  • Pour the sauce over the chicken breasts, and give a final scattering of tarragon to serve.

TARRAGON CHICKEN LINGUINE



Tarragon Chicken Linguine image

This quick and easy recipe features chicken, broccoli and pasta all topped in a light sauce. It's a complete healthy meal in just 25 minutes.

Provided by EatingWell Test Kitchen

Categories     Healthy Chicken Pasta Recipes

Time 25m

Number Of Ingredients 8

6 ounces dried linguine
2 cups broccoli florets
½ cup reduced-sodium chicken broth
2 teaspoons cornstarch
¼ teaspoon lemon-pepper seasoning
3 boneless chicken breast halves (12 ounces total), cut into bite-size strips
2 teaspoons olive oil
1 tablespoon snipped fresh tarragon or dill or 1/2 teaspoon dried tarragon or dill, crushed

Steps:

  • Cook pasta according to directions, adding broccoli in the last 4 minutes. Drain; keep warm.
  • Combine broth, cornstarch and seasoning; set aside. In a large nonstick skillet, cook chicken in hot oil 4 minutes or until no longer pink, stirring often. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes. Serve over pasta.

Nutrition Facts : Calories 293.2 calories, Carbohydrate 36.1 g, Cholesterol 49.3 mg, Fat 4.1 g, Fiber 2.2 g, Protein 26.6 g, SaturatedFat 0.7 g, Sodium 153.2 mg, Sugar 1.6 g

CHICKEN WITH TARRAGON SAUCE



Chicken with Tarragon Sauce image

This is comfort food at its finest. I cook it at least once a week and usually serve it with homemade mashed potatoes and sautéed fresh green beans. -Cher Schwartz, Ellisville, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves (5 ounces each)
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
1 shallot, chopped
3/4 cup heavy whipping cream
3 teaspoons minced fresh tarragon, divided
2 teaspoons lemon juice

Steps:

  • Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle chicken with 1/2 teaspoon salt and pepper., In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until no longer pink. Remove chicken from pan; keep warm., Add shallot to same pan; cook and stir over medium heat until tender. Add cream, stirring to loosen browned bits from pan. Increase heat to medium-high; cook until slightly thickened. Stir in 2 teaspoons tarragon, lemon juice and remaining salt. Serve with chicken. Sprinkle with remaining tarragon.

Nutrition Facts : Calories 370 calories, Fat 26g fat (14g saturated fat), Cholesterol 137mg cholesterol, Sodium 547mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.

TARRAGON CHICKEN LINGUINE



Tarragon Chicken Linguine image

Make and share this Tarragon Chicken Linguine recipe from Food.com.

Provided by pammyowl

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

6 ounces dried linguine or 6 ounces fettuccine
2 cups broccoli florets
1 cup reduced-sodium chicken broth
2 teaspoons cornstarch
1/4 teaspoon lemon-pepper seasoning or 1/4 teaspoon ground black pepper
3 boneless skinless chicken breast halves (12 ounces total)
2 teaspoons olive oil or 2 teaspoons cooking oil
1/2 teaspoon dried tarragon or 1/2 teaspoon dill, crushed

Steps:

  • 1. Cook pasta according to directions, adding broccoli the last 4 minutes. Drain; keep warm.
  • 2. Combine broth, cornstarch, and seasoning; set aside.
  • 3. Cut the chicken into 1 inch chunks .In a large nonstick skillet, cook chicken in hot oil 4 minutes or until no longer pink, stirring often.
  • 4. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes. Serve over pasta.

Nutrition Facts : Calories 307.9, Fat 5.8, SaturatedFat 1.1, Cholesterol 56.6, Sodium 133.8, Carbohydrate 36.4, Fiber 1.5, Sugar 1.2, Protein 26.9

SKINNY TARRAGON CHICKEN LINGUINE



Skinny Tarragon Chicken Linguine image

83% less sat fat • 100% more fiber than the original recipe. This is the best kind of recipe-satisfying, less than 300 calories per serving, and ready in 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

6 ounces dried whole wheat linguine or fettuccine
1 package (12 oz) frozen broccoli florets
1/2 cup Progresso™ reduced-sodium chicken broth (from a 32-oz carton)
2 teaspoons cornstarch
1/4 teaspoon sodium-free lemon-pepper seasoning or black pepper
12 ounces boneless, skinless chicken breasts, cut into bite-size strips
2 teaspoons olive oil or cooking oil
1 tablespoon snipped fresh tarragon or dill, or 1/2 teaspoon dried tarragon or dill, crushed

Steps:

  • Cook pasta and broccoli according to package directions. Drain pasta. Return pasta to hot pan and add cooked broccoli; cover to keep warm.
  • In a small bowl, combine chicken broth, cornstarch, and seasoning; set aside.
  • In a large nonstick skillet, cook chicken in hot oil about 4 minutes or until no longer pink, stirring often.
  • Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes more. Serve over pasta and broccoli.

Nutrition Facts : Calories 350, Carbohydrate 37 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 35 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g

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 WITH LINGUINE



Tarragon Chicken With Linguine image

Make and share this Tarragon Chicken With Linguine recipe from Food.com.

Provided by dicentra

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb chicken breast, boneless and skinless
6 ounces linguini noodles
1 cup chicken stock
8 mushrooms, sliced
2 carrots, julienned
1 onion, thinly sliced
1/4 cup fresh parsley, minced
1/2 teaspoon dried tarragon

Steps:

  • Cut the chicken into bite sized strips. Set aside.
  • Cook the pasta according to package directions. Drain and set aside.
  • In a large frying pan over medium heat, bring the stock to a simmer.
  • Add the chicken and cook for 7 minutes, stirring frequently.
  • Add the mushrooms, carrots, onions, parsley and tarragon. Cook until the chicken is tender, about 5 minutes.
  • Add the linguini to the pan.
  • Toss to combine. Heat until everything is heated through.

Nutrition Facts : Calories 415, Fat 13.4, SaturatedFat 3.8, Cholesterol 110.3, Sodium 192.2, Carbohydrate 39.8, Fiber 3.1, Sugar 4.9, Protein 33

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