Pasta with Chicken and Tarragon Cream Sauce from The Cook's Companion: A step-by-step guide to cooki
The classic combination of chicken, cream and fresh tarragon is always a success. For extra interest, use half egg pasta and half a coloured pasta, such as spinach or tomato.
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Ingredients
- 315 g (12 oz) noodles or pasta shapes
- 1 tablespoon olive oil
- 40 g (1½ oz) butter
- 1 red onion, halved and sliced very thinly
- 375 g (12 oz) skinless chicken breast fillets, sliced very thinly
- 125 g (4 oz) button mushrooms, halved if large
- 300 ml (½ pint) double cream
- Small handful fresh tarragon leaves, chopped roughly
- 2 teaspoons white wine vinegar
- Salt
- black pepper
- grated Parmesan cheese to serve
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