Cubed or sliced breast chicken with a little sauteed onion, white wine, garlic and tarragon in a sauce of cream and seeded mustard tossed with fresh fettucine.
Put a good sized pan of well salted water on to boil.
Heat a little olive oil in a heavy based frying pan over a low/medium heat.
When oil is hot add onion and saute until soft but without colour.
Add garlic and cook for about 1 min. do not allow to brown.
Add tarragon and immediately add mustard.
Cook for 30 - 40 seconds, stirring constantly, to release flavour.
Add white wine and allow to reduce by 3/4.
Add chicken and cream, bring to a simmer and allow to cook for 7 - 8 mins.
Put pasta in the boiling water, cook for a few minutes, then drain.
Add pasta to sauce, toss together and finish pasta in the sauce.
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