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Servings Per Recipe: 4
Amount Per Serving
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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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