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.


  • Dash olive oil

  • 1 chicken breast, no skin, cut into 1cm pieces

  • 4 baby carrots, peeled and cut into pieces

  • 50g / 1 ¾ oz button mushrooms

  • 1 clove garlic, crushed

  • 100ml /3 ½ fl oz white wine

  • 400ml / 14 fl oz chicken stock

  • 50g / 1¾ oz peas

  • 50g / 1¾ oz mange tout

  • 50g / 1 ¾ oz macaroni, cooked

  • 2tbsp crème fraiche

  • 6 king prawns, peeled and cut in half

  • ½ bunch chives, chopped

  • Spring tarragon, chopped

  • 1 lemon


  • 1.

    Heat some olive oil in a pan and add the chicken. Brown all over for 1 minute.

  • 2.

    Add the baby carrots, cook for 1 minute, then the button mushrooms and cook for further 1 minute. Add the garlic.

  • 3.

    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.

  • 4.

    Serve in a bowl.

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