Tarragon, chives and white wine flavour this light but delicious casserole and give it a decidedly French feel. It's so simple to make - bung it all together and it's ready in 10 minutes.
Heat some olive oil in a pan and add the chicken. Brown all over for 1 minute.
Add the baby carrots, cook for 1 minute, then the button mushrooms and cook for further 1 minute. Add the garlic.
Add the white wine and boil for 1 minute. Add the chicken stock and bring to the boil. Add the peas, mange tout, king prawns, macaroni and cook for a further minute. Stir in the creme fraiche and finally the chopped herbs. Taste and season to your liking, and add a squeeze of lemon juice.
Serve in a bowl.
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