Creamy Chicken and Tarragon Pasta

cook 20 mins
  • 250 g (8 oz) penne
  • 4 tablespoons olive oil
  • 500 g (1 lb) skinless chicken breast fillets, cut into thin strips
  • 500 g (1 lb) courgettes, cut into thin slices
  • 1 large onion, thinly sliced
  • 2 teaspoons crushed garlic
  • 4 tablespoons pine nuts
  • finely grated rind and juice of 2 lemons
  • 8 tablespoons chopped tarragon
  • 200 ml (7 fl oz) crème fraîche
  • salt
  • grated Parmesan cheese
  • simple salad (optional)
  • Cook the penne in a large saucepan of lightly salted boiling water for 8–10 minutes, or until just tender.
  • Meanwhile, heat the oil in a large frying pan and cook the chicken for 3–4 minutes until starting to turn golden. Add the courgettes and onion and cook for a further 5 minutes until golden and the chicken is cooked through.
  • Add the garlic and pine nuts and cook, stirring, for 2 minutes, then add the lemon rind and juice, tarragon and crème fraîche and stir well until hot but not boiling.
  • Drain the pasta well, then add to the sauce and toss well to coat. Serve with grated Parmesan and a simple salad, if liked.
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