Chicken & Tarragon Pasta

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Chicken & Tarragon Pasta
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Chicken & Tarragon Pasta

Added by: on Sep 3rd, 2016
Another day, another pasta recipe…..I think we might actually work our way through this entire recipe book! We had actually cooked this before but it was when Olympia was two weeks old or something so there was no way I could blog it….things are slightly calmer now so here we are. This recipe .. more >
Prep Time:
20 min
Cook Time:
10 min
Ready In:
30 min



Original Recipe Yield: 4 servings


  • pieces 450g boneless, skinless chicken breasts, cut into bite size (about 3 breasts)
  • 1 clove garlic finely chopped
  • 1 unwaxed lemon, juice and zest
  • 1 tbsp olive oil
  • 125g frozen broad beans, defrosted and skinned (I forgot to defrost)!
  • 250ml creme fraiche
  • 2 tbsp tarragon, roughly chopped
  • 400g pasta (any shape)
  • Salt and pepper
Nutrition Facts
Chicken & Tarragon Pasta

Servings Per Recipe: 4

Amount Per Serving

Calories: 641

  • Total Fat: 10.7 g
  •     Saturated Fat: 1.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 66.4 mg
  • Sodium: 1082.8 mg
  • Total Carbs: 105.4 g
  •     Dietary Fiber: 12.9 g
  •     Sugars: 4.2 g
  • Protein: 34 g

how is this calculated?

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Firstly don't forget to defrost the broad beans!


Cut the chicken into bite size pieces, thinly slice the garlic, zest and juice the lemon and then mix all together in a bowl. Cover and leave to marinate in a cool place for 15 minutes.


I used this time to measure out the other ingredients, boil the water for the pasta and chop the tarragon.


Once the chicken is ready, heat the oil in a large frying pan over a high heat. Season the chicken with salt and pepper, then add to the pan and cook for 3 minutes stirring continuously.


Just after you start your chicken, also start your pasta. Cook the pasta according to the packet's instructions in a pan of salted boiling water - mine took around 8-9 minutes.


Add the broad beans and cook for a further 2 minutes until the chicken is golden and cooked through.


Stir in the creme fraiche, tarragon and remaining lemon zest and juice. Season and simmer for another couple of minutes - you want it hot but not boiling.


Once the pasta is ready, drain thoroughly, reserving a ladleful of the cooking water. Finally mix together the pasta and the sauce. If it looks a little dry, add a little of the leftover pasta water. We added a splash.


Serve with a sprinkling of Parmesan and enjoy!


I had liked this the first time we cooked it and I enjoyed it once again. I am not really a huge chicken fan but it goes so well with the tarragon and lemon, very flavoursome. Plus the broad beans are a great addition - next time I need to remember to defrost them first though as mine were slightly hard!


This recipe would also work with salmon and dill instead of chicken and tarragon.


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