Creamy Tarragon Chicken with Egg Noodles | Blue Jean Chef - Meredith Laurence
This is a rich, creamy chicken pasta dish that can be made on the stovetop or in the pressure cooker. The noodles cook right in the sauce, which not only flavors the noodles, but also helps to...
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Ingredients
- 1 teaspoon olive oil
- 1½ pounds chicken breast (about 3, cut into cubes)
- salt
- freshly ground black pepper
- 2 tablespoons butter
- ½ onion (diced)
- 3 carrots (halved and sliced)
- 8 ounces button mushrooms (sliced)
- 2 tablespoons all-purpose flour
- 1 cup sherry
- 3 cups chicken stock
- 2/3 cup heavy cream
- 4 cups uncooked extra wide egg noodles (12 ounces)
- ½ cup frozen peas
- 1 cup grated Swiss cheese
- 2 tablespoons chopped fresh tarragon
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