Skinny Tarragon Chicken Linguine Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

TARRAGON CHICKEN LINGUINE



Tarragon Chicken Linguine image

This quick and easy recipe features chicken, broccoli and pasta all topped in a light sauce. It's a complete healthy meal in just 25 minutes.

Provided by EatingWell Test Kitchen

Categories     Healthy Chicken Pasta Recipes

Time 25m

Number Of Ingredients 8

6 ounces dried linguine
2 cups broccoli florets
½ cup reduced-sodium chicken broth
2 teaspoons cornstarch
¼ teaspoon lemon-pepper seasoning
3 boneless chicken breast halves (12 ounces total), cut into bite-size strips
2 teaspoons olive oil
1 tablespoon snipped fresh tarragon or dill or 1/2 teaspoon dried tarragon or dill, crushed

Steps:

  • Cook pasta according to directions, adding broccoli in the last 4 minutes. Drain; keep warm.
  • Combine broth, cornstarch and seasoning; set aside. In a large nonstick skillet, cook chicken in hot oil 4 minutes or until no longer pink, stirring often. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes. Serve over pasta.

Nutrition Facts : Calories 293.2 calories, Carbohydrate 36.1 g, Cholesterol 49.3 mg, Fat 4.1 g, Fiber 2.2 g, Protein 26.6 g, SaturatedFat 0.7 g, Sodium 153.2 mg, Sugar 1.6 g

TARRAGON CHICKEN LINGUINE



Tarragon Chicken Linguine image

Make and share this Tarragon Chicken Linguine recipe from Food.com.

Provided by pammyowl

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

6 ounces dried linguine or 6 ounces fettuccine
2 cups broccoli florets
1 cup reduced-sodium chicken broth
2 teaspoons cornstarch
1/4 teaspoon lemon-pepper seasoning or 1/4 teaspoon ground black pepper
3 boneless skinless chicken breast halves (12 ounces total)
2 teaspoons olive oil or 2 teaspoons cooking oil
1/2 teaspoon dried tarragon or 1/2 teaspoon dill, crushed

Steps:

  • 1. Cook pasta according to directions, adding broccoli the last 4 minutes. Drain; keep warm.
  • 2. Combine broth, cornstarch, and seasoning; set aside.
  • 3. Cut the chicken into 1 inch chunks .In a large nonstick skillet, cook chicken in hot oil 4 minutes or until no longer pink, stirring often.
  • 4. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes. Serve over pasta.

Nutrition Facts : Calories 307.9, Fat 5.8, SaturatedFat 1.1, Cholesterol 56.6, Sodium 133.8, Carbohydrate 36.4, Fiber 1.5, Sugar 1.2, Protein 26.9

CREAMY TARRAGON CHICKEN



Creamy Tarragon Chicken image

WW - 3sp on BLUE and PUPLE, 5sp on GREEN for the chicken in tarragon sauceCalories per serving - 330 calories, Fat 5.1g, Carbs 10.4g, Protein 64.8g

Provided by Laura

Number Of Ingredients 10

4 x chicken breasts (around 200g raw weight per breast)
1 large leek (washed, woody end removed and sliced into thin rounds)
3 cloves of garlic (peeled and finely chopped)
300 g chestnut mushrooms (cleaned and sliced)
1 heaped tbsp of plain flour
125 ml white wine
2 tsp Dijon mustard
500 ml chicken stock (made of 1 chicken stock cube)
4 tbsp light crème fraiche
Few sprigs of fresh tarragon (one left whole and 2 chopped finely)

Steps:

  • Note - Before you start cooking this one, have a read of the short blurb above so you can choose your accompaniment and pop it on at the right time whilst cooking the sauce.
  • Season the chicken breasts with salt and black pepper. Take a large saucepan or frying pan, spray with 1kal and on a medium/high heat fry the chicken breasts for 2-3 minutes on each side until browned. The chicken doesn't need to be cooked through at this point, you just want some colour on the meat. Remove the chicken from the pan and pop to one side.
  • In the same pan, spray again with 1kal and add the leek. Season with salt and black pepper and fry for 3-4 minutes until the leek starts to soften. Add a little water if the pan starts to get dry.
  • Add the garlic and mushrooms and fry for 2 minutes.
  • Finally add the plain flour, stir through and fry for another minute.
  • Next add the white wine, simmer for a few minutes until reduced by half and then add the chicken stock, the mustard and the whole sprig of tarragon. Add the chicken back to the pan. Bring to the boil and then reduce to a simmer.
  • Simmer for 20 minutes until the liquid is reduced slightly and has started to thicken.
  • Reduce the heat to low/medium and then add the crème fraiche. Stir through until well combined, simmer for another few minutes and then remove from the heat.
  • Finally stir through the fresh tarragon. Taste and season with more salt and pepper if required.
  • Serve with the accompaniment of your choice.
  • Enjoy!

TARRAGON CHICKEN



Tarragon Chicken image

This is a quick-time version of the classic French poulet a l'estragon (though you could speed it up further by bashing out the chicken breast or by using a turkey cutlet in its place, which would make this dish pleasingly alliterative) and is an instant reminder of the comforts of old-school cooking. Tender chicken (it's the poaching early on that sees to this), aromatically fresh and insistently herbal tarragon, a generous splosh of vermouth, all rounded off by rich, pale cream: this has the nostalgic, yet robust, charm of that French bistro of fond memory or happy imaginings. If you can't get fresh tarragon, do not despair: just double the freeze-dried tarragon at the start and add some freshly chopped parsley at the end. And I can assure you it would be worth your while considering a teaspoon of tarragon mustard, too, along with the cream. About which, please don't wimp out on me: this is old-fashioned cooking which cannot be proscribed by new-age dietary concerns. But, if you insist, halve the cream, and add another 2 tablespoons of vermouth when you're pouring the rest in after the chicken's had its first 5 minutes cooking. Eat with a tumbled mixture of French or green beans and asparagus tips along with steamed baby white-skinned potatoes or, hard to beat for me, some white basmati rice forked through with a soupcon of butter and freshly ground white pepper.

Provided by Nigella Lawson : Food Network

Time 28m

Yield 2 servings

Number Of Ingredients 9

2 teaspoons garlic oil
2 fat scallions or 4 skinny ones, thinly sliced
1/2 teaspoon freeze-dried tarragon
2 chicken breast fillets, skinless and boneless
1/3 cup vermouth or white wine
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
1/2 cup heavy cream
Fresh white pepper, to grind over
2 teaspoons chopped fresh tarragon, plus a pinch more for sprinkling

Steps:

  • Heat the garlic oil in a frying pan or Dutch oven that has a lid and in which the chicken breasts will fit pretty snugly. Add the scallions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic oil for a minute, stirring some more as they cook.
  • Put the chicken fillets into the pan, curved side down, and cook for 5 minutes, watching the scallions don't burn. If they look like they're beginning to, scrape them from the pan and let them sit on the chicken pieces.
  • Turn over the breasts, and add the vermouth (or white wine). Let the vermouth bubble up, then add the salt. Put the lid on, turn the heat down low and leave it to simmer gently for 10 minutes. Check the chicken is cooked through by making a small cut into the thickest part and ensuring the juices run clear - if not, simmer for a few minutes longer and check again.
  • Remove the chicken breasts to warmed plates. Bring the remaining liquid to a boil, add the cream and stir well, then sprinkle in the fresh tarragon, stir again and give a good grind of white pepper.
  • Pour the sauce over the chicken breasts, and give a final scattering of tarragon to serve.

TARRAGON CHICKEN WITH LEMON



Tarragon Chicken with Lemon image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
4 skinless chicken legs, skin removed (about 2 1/4 pounds)
Kosher salt
Freshly ground black pepper
2 tablespoons dry white vermouth
1 cup chicken broth, low-sodium canned, or homemade
1 teaspoon cold water, more if needed
1 teaspoon cornstarch
Finely grated zest of 1 lemon
2 teaspoons freshly squeezed lemon juice
3 tablespoons minced fresh tarragon leaves

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat a medium-large skillet over high heat. Add the olive oil. Season the chicken all over with salt and pepper, and lay the pieces in the pan rounded-side down first (the side that had the skin). Cook the chicken, turning only once, until golden brown on both sides, about 5 minutes. Transfer chicken to an oven-proof dish, reserving the skillet. Place the chicken to the oven and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 170 to 75 degrees F, about 15 minutes.
  • Meanwhile, pour the vermouth into the reserved skillet, scraping up any browned bits that cling to the pan with a wooden spoon, and cook over medium heat until the liquid reduces by about half. Add the chicken broth and continue to cook until slightly thickened.
  • In a small bowl whisk a teaspoon or so of cold water with the cornstarch, then whisk the mixture into the broth and bring to a full boil. Remove from heat and add the zest, lemon juice, and tarragon. Season with salt and pepper, to taste.
  • Remove the chicken from the oven. Pour any pan drippings from the chicken into the sauce and stir to combine. Divide the chicken pieces between 4 plates. Pour the sauce over the chicken and serve.

Nutrition Facts : Calories 256 calorie, Fat 10 grams, SaturatedFat 2 grams, Carbohydrate 3 grams, Protein 35 grams

SKINNY TARRAGON CHICKEN LINGUINE



Skinny Tarragon Chicken Linguine image

83% less sat fat • 100% more fiber than the original recipe. This is the best kind of recipe-satisfying, less than 300 calories per serving, and ready in 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

6 ounces dried whole wheat linguine or fettuccine
1 package (12 oz) frozen broccoli florets
1/2 cup Progresso™ reduced-sodium chicken broth (from a 32-oz carton)
2 teaspoons cornstarch
1/4 teaspoon sodium-free lemon-pepper seasoning or black pepper
12 ounces boneless, skinless chicken breasts, cut into bite-size strips
2 teaspoons olive oil or cooking oil
1 tablespoon snipped fresh tarragon or dill, or 1/2 teaspoon dried tarragon or dill, crushed

Steps:

  • Cook pasta and broccoli according to package directions. Drain pasta. Return pasta to hot pan and add cooked broccoli; cover to keep warm.
  • In a small bowl, combine chicken broth, cornstarch, and seasoning; set aside.
  • In a large nonstick skillet, cook chicken in hot oil about 4 minutes or until no longer pink, stirring often.
  • Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes more. Serve over pasta and broccoli.

Nutrition Facts : Calories 350, Carbohydrate 37 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 35 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g

SKILLET TARRAGON CHICKEN



Skillet Tarragon Chicken image

This delicious chicken and easy creamy tarragon wine sauce cook right on the stove top. People will think you went to culinary school to learn how to make something this good! Do not worry about the cream in here. It is only 1/4 cup divided between 6 people. Just enough to give you that smooth creaminess you have been craving! Oh MY this is so good! We love this over some simple white or brown rice with a green salad on the side. Oh and the rest of that bottle of wine! hehee Enjoy!

Provided by Mamas Kitchen Hope

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

6 boneless skinless chicken breasts (can use bone in but adjust time) or 6 boneless skinless chicken thighs (can use bone in but adjust time)
salt, to taste
pepper, to taste
1/4 cup all-purpose flour
1/4 cup butter
1 tablespoon onion, finely chopped
1/4 cup dry white wine
1/2 teaspoon dried tarragon
3/4 cup chicken broth
1/4 cup heavy cream

Steps:

  • Sprinkle chicken with salt and pepper and dredge in flour. Set aside remaining flour.
  • Heat 3 tablespoons of butter over medium heat in large skillet and brown chicken on both sides. Remove chicken and keep warm.
  • Saute onion in same skillet until it begins to become clear.
  • Add wine and cook until liquid is almost evaporated, stirring to loosen browned bits (deglaze) on bottom of skillet. Watch closely- this happens fast!
  • Reduce heat to medium-low and stir in reserved flour until it becomes a thick paste.
  • Add tarragon, chicken broth and the cooked chicken. Cover and cook until tender.
  • Place chicken on a warm platter.
  • Add remaining butter and heavy cream to the liquid that is in the skillet and heat through.
  • Pour sauce over the chicken and garnish with a little more tarragon or some chopped fresh parsley or green onion if desired.

30 MINUTE CHICKEN & TARRAGON PASTA



30 minute chicken & tarragon pasta image

Tarragon and chicken are perfect partners in this sophisticated midweek supper treat

Provided by Good Food team

Categories     Dinner, Lunch, Pasta

Time 30m

Number Of Ingredients 8

250g dried pasta , such as tagliatelle
2 tbsp olive oil
2 skinless boneless chicken breast fillets , cut into small pieces
2 garlic cloves , chopped
142ml carton single cream
3-4 tbsp roughly chopped fresh tarragon leaves
100g spinach leaves, thick stems removed
lemon wedges, to serve

Steps:

  • Cook the pasta in boiling water for 8-10 minutes, or according to packet instructions, until just tender.
  • Meanwhile, heat the oil and fry the chicken over a high heat for 4-5 minutes, stirring, until golden and cooked. Add the garlic, cream, tarragon and 3 tbsp of the pasta cooking liquid. Gently heat through.
  • When the pasta is cooked, stir in the spinach (it will immediately wilt in the hot water). Drain well, then toss into the creamy chicken. Season with salt and pepper and serve with lemon for squeezing.

Nutrition Facts : Calories 560 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 65 grams carbohydrates, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.58 milligram of sodium

CHICKEN WITH TARRAGON SAUCE



Chicken with Tarragon Sauce image

This is comfort food at its finest. I cook it at least once a week and usually serve it with homemade mashed potatoes and sautéed fresh green beans. -Cher Schwartz, Ellisville, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves (5 ounces each)
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
1 shallot, chopped
3/4 cup heavy whipping cream
3 teaspoons minced fresh tarragon, divided
2 teaspoons lemon juice

Steps:

  • Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle chicken with 1/2 teaspoon salt and pepper., In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until no longer pink. Remove chicken from pan; keep warm., Add shallot to same pan; cook and stir over medium heat until tender. Add cream, stirring to loosen browned bits from pan. Increase heat to medium-high; cook until slightly thickened. Stir in 2 teaspoons tarragon, lemon juice and remaining salt. Serve with chicken. Sprinkle with remaining tarragon.

Nutrition Facts : Calories 370 calories, Fat 26g fat (14g saturated fat), Cholesterol 137mg cholesterol, Sodium 547mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.

DIJON-TARRAGON CREAM CHICKEN



Dijon-Tarragon Cream Chicken image

Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!

Provided by DELTAQUEEN50

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 7

1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
salt and pepper to taste
½ cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon

Steps:

  • Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
  • Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 2.1 g, Cholesterol 120.3 mg, Fat 21 g, Protein 27.1 g, SaturatedFat 10.2 g, Sodium 226.8 mg

SKINNY CHICKEN LINGUINE ALFREDO



Skinny Chicken Linguine Alfredo image

Alfredo is a classically high-fat and calorie dish. This lovely linguine, a great 30-minute rush hour dinner, has much less fat and calories than the traditional version.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 14

8 oz whole grain uncooked linguine
2 teaspoons butter
2 tablespoons finely chopped shallot
1 clove garlic, finely chopped
1 pint (2 cups) fat-free half-and-half
3 tablespoons all-purpose flour
1/2 cup reduced-fat sour cream
1/4 cup shredded fresh Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon white pepper
1 lb chicken breast strips for stir-fry
1 jar (7 oz) roasted red bell peppers, drained, thinly sliced
1/3 cup shredded fresh Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

  • In 4-quart Dutch oven, cook linguine as directed on package. Drain; rinse with hot water. Return to Dutch oven to keep warm.
  • Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add shallot and garlic; cook and stir 1 minute. In medium bowl, beat half-and-half and flour with wire whisk; add to saucepan. Heat to boiling, stirring frequently. Beat in sour cream with wire whisk. Reduce heat to low; cook 1 to 2 minutes or until heated. Remove from heat; stir in 1/4 cup cheese, the salt and pepper.
  • Heat 12-inch nonstick skillet over medium-high heat. Add chicken; cook about 5 minutes, stirring frequently, until no longer pink in center.
  • Add chicken, bell peppers and sauce to linguine; stir to mix. Cook over low heat until thoroughly heated. Garnish each serving with cheese and parsley.

Nutrition Facts : Calories 370, Carbohydrate 40 g, Cholesterol 70 mg, Fiber 3 g, Protein 29 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 8 g, TransFat 0 g

LIME-TARRAGON GRILLED CHICKEN



Lime-Tarragon Grilled Chicken image

A lime-tarragon marinade for juicy flavorful chicken pieces - moist and delicious. I like to marinate the pieces and cook them on the grill for a nice summer meal.

Provided by Cynthia Betancourt

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 4h25m

Yield 6

Number Of Ingredients 8

½ cup olive oil
½ cup fresh lime juice
2 tablespoons chopped onion
2 teaspoons dried tarragon
1 teaspoon salt
½ teaspoon hot sauce
salt and pepper to taste
2 pounds bone-in chicken thighs

Steps:

  • Place olive oil, lime juice, onion, tarragon, salt, and hot sauce into a large, resealable plastic bag; shake to mix. Add chicken thighs, coat with marinade, squeeze out air, and refrigerate for at least 4 hours.
  • Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade. Season with salt and pepper.
  • Grill chicken for about 30 minutes, or until no longer pink in the center. Chicken thighs don't dry out easily, so don't be afraid to cook them a bit longer if needed.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 2.3 g, Cholesterol 94.2 mg, Fat 33.8 g, Fiber 0.2 g, Protein 25.6 g, SaturatedFat 6.9 g, Sodium 510.1 mg, Sugar 0.5 g

CREAMY TARRAGON CHICKEN



Creamy Tarragon Chicken image

Break out the slow cooker and start the week off on an easy note with this all-in-one recipe. A cup of chicken broth may be substituted for the water and chicken bouillon granules.

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 13

6 boneless skinless chicken breast halves (6 ounces each)
1 cup chopped onion
1 cup water
2 ounces prosciutto or deli ham, chopped
3 tablespoons quick-cooking tapioca
2 teaspoons chicken bouillon granules
2 teaspoons dried tarragon
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups frozen broccoli-cauliflower blend, thawed
1/2 cup half-and-half cream
1-1/2 cups uncooked orzo pasta

Steps:

  • In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low until chicken juices run clear, 6-7 hours. , Stir vegetables and cream into the slow cooker. Cover and cook until vegetables are heated through, about 15 minutes longer. Meanwhile, cook orzo according to package directions. Serve with chicken and vegetables.

Nutrition Facts : Calories 459 calories, Fat 8g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 667mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 2g fiber), Protein 45g protein.

More about "skinny tarragon chicken linguine food"

CLASSIC FRENCH CHICKEN TARRAGON RECIPE AND VIDEO - EAT SIMPLE FOOD
Add broth and tarragon and return chicken and any juices back to pan. Bring to a boil, reduce heat, and simmer covered ~ 25 minutes, flipping once, or until chicken is done (internal temp …
From eatsimplefood.com
Estimated Reading Time 4 mins
  • Bring a skillet to medium heat and add the butter and oil. When hot, add the chicken thighs (you may need to do this in batches - don't overcrowd the pan). Sear the chicken on each side for 3-4 minutes or until brown.
  • Remove chicken to a plate, reduce heat, and add onions to pan. Cook ~3 minutes and add garlic. Cook 1 minute or until fragrant.


CREAMY TARRAGON CHICKEN - THE ENDLESS MEAL®
Add the white wine and bring the pan to a boil for 1 minute. ½ cup finely minced red onion, 2 cloves garlic, ½ cup dry white wine. Add the chicken stock, whipping cream, and tarragon and stir well. Return the chicken and any accumulated juices to the pan and let it simmer, covered, for 5 minutes, or until fully cooked.
From theendlessmeal.com


CREAMY FRENCH CHICKEN TARRAGON (POULET à L’ESTRAGON)
Season each piece with salt and pepper on both sides. Set aside, at room temperature. Pre-heat your oven to 375F (190C) with a rack in the middle. Step 2 – Heat up a large oven-safe frying pan (or skillet) over medium heat with the butter. When the butter is sizzling, place the chicken thighs in, skin-side down.
From pardonyourfrench.com


TARRAGON CHICKEN - A FRENCH CLASSIC | GIANGI'S KITCHEN
A tender juicy chicken. A wonderful tomato sauce as a result of being infused with white wine and tarragon vinegar. The mild flavor of tarragon. So many wonderful flavors to love. Adding the carrots balances the bitterness of the vinegar and the savory of the tarragon. As a side dish sautéed potatoes with butter. Simple and yet so tasty. Also ...
From giangiskitchen.com


CHICKEN AND TARRAGON CREAM PASTA | BIBBYSKITCHEN RECIPES
Simmer over a medium heat until the sauce is reduced and slightly thickened. In the meanwhile, cook the pasta in plenty of well-salted, boiling water. Reserve 1 cup of pasta water before draining. Add the shredded chicken and tarragon to the sauce and heat through. Tip the pasta into the sauce and toss to coat.
From bibbyskitchenat36.com


TARRAGON CHICKEN BREASTS ARE DELIGHTFUL - LOVE FRENCH FOOD
Instructions. Place the chicken breasts in a heavy-bottomed pan. Pour the wine and stock over the chicken breasts just enough to cover them. Add the dried tarragon and garlic. Simmer very gently, the liquid just gently rolling. Cook for about ten minutes the juices should run clear if you pierce with a knife. Remove the chicken pieces and keep ...
From lovefrenchfood.com


CREAMY TARRAGON CHICKEN WITH EGG NOODLES - BLUE JEAN CHEF
Creamy Tarragon Chicken with Egg Noodles. 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 thicken the sauce at the same time. Tarragon and sherry pair so nicely together and this dish is no exception ...
From bluejeanchef.com


SKINNY CHICKEN TETRAZZINI CASSEROLE | WW POINTS | SKINNY KITCHEN
Preheat oven to 350 degrees. Lightly spray a 9×9-inch baking dish with cooking spray. Cook pasta al dente according to package directions. Drain. Set aside. In the meantime, In a large microwave-safe bowl, add butter, onions, and mushrooms and cook in a microwave for 4-5 minutes, until soft. To the same large bowl of cooked onions/mushrooms ...
From skinnykitchen.com


GRILLED CHICKEN WITH TARRAGON-MUSTARD MARINADE - KALYN'S KITCHEN
Wash tarragon and dry with paper towels and chop tarragon very finely. Combine mustard, lemon juice, garlic, Spike Seasoning, chopped tarragon, and olive oil and whisk together. Put chicken into Ziploc bag or flat plastic container with a snap on lid and pour marinade ingredients over. Let marinate in refrigerator 6-8 hours.
From kalynskitchen.com


TARRAGON CHICKEN MARINADE - BAKE IT WITH LOVE
Instructions. In a small bowl combine the olive oil, white wine, garlic, tarragon, Italian seasoning, and salt. Whisk until well combined. Place the chicken and marinade into a ziploc plastic storage bag then squeeze out excess air while sealing securely. Massage the marinade into the chicken by squishing the marinade throughout the bag.
From bakeitwithlove.com


BAKED CHICKEN & TARRAGON PASTA - SIMPLY STACIE
Instructions. Heat olive oil in a large pot over medium-high heat. Add onions, garlic and chicken and saute until cooked through, stirring occasionally. Add mushrooms, pasta sauce and cream and stir. Bring to a boil over medium-high heat and then reduce to a simmer. Cook for 10 minutes, stirring occasionally. Stir in balsamic vinegar, Kalamata ...
From simplystacie.net


TARRAGON-DIJON ROASTED CHICKEN WITH TARRAGON CREAM PASTA
Preheat oven to 375 degrees. Lightly grease a jelly roll pan (or other baking pan of choice). 2. Season drumsticks with salt and pepper. 3. Combine softened butter with tarragon. 4. Rub down each drumstick with dijon mustard and tarragon-butter mixture. 5.
From thestayathomechef.com


10 BEST CHICKEN LINGUINE PASTA RECIPES - YUMMLY
chicken stock, garlic cloves, black pepper, garlic salt, chicken breasts and 7 more. Shrimp Scampi (and Chicken?) Linguine Say Grace. dried chives, crushed red pepper, buttermilk powder, cherry tomatoes and 22 more.
From yummly.com


CREAMY TARRAGON DIJON SKILLET CHICKEN - THE STAY AT HOME CHEF
This should take about 6 to 8 minutes if using thin chicken breasts. Remove the cooked chicken from the skillet and set aside. Using the same skillet, pour in the remaining 1 tablespoon olive oil. Add in mushrooms and shallots. Saute for 3 to 5 minutes. Add in garlic and cook 1 minute more. Pour in heavy cream and tarragon.
From thestayathomechef.com


FRESH TARRAGON CHICKEN RECIPE : TOP PICKED FROM OUR EXPERTS
Explore Fresh Tarragon Chicken Recipe with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes ...
From recipeschoice.com


CREAMY CHICKEN PASTA WITH CREME FRAICHE AND CAPERS - SKINNY …
Add the creme fraiche to the pan and stir well. Continue to cook for 1-2 minutes until the sauce thickens. Add the capers and some pasta water if the sauce looks too thick. Add the tarragon, stir well, and cook for another 30 seconds. Next, add the drained pasta to the pan and turn off the heat.
From skinnyspatula.com


THE CREAMIEST LINGUINE CHICKEN TETRAZZINI | THE GIRL ON BLOOR
Ingredients and substitutions. Chicken breasts – chicken thighs will also work well in this recipe and may even offer a juicier cut of meat. Olive oil – any neutral oil can replace olive oil in this recipe.Some neutral oils you can use are avocado oil, sunflower oil and canola oil. Button mushrooms – in a pinch, chopped up cremini mushrooms will also work well in this recipe.
From thegirlonbloor.com


CREAMY TARRAGON CHICKEN - COOKING FOR KEEPS
Cook for 30 seconds. Add the mustard, 1/2 of the tarragon and the vinegar. It will spit and spatter. Cook for 10-15 seconds and pour in chicken stock, cream, remaining tarragon, a pinch of salt, and honey. Bring to a boil adn reduce to a simmer.
From cookingforkeeps.com


EASY CREAMY CHICKEN TARRAGON RECIPE - MUNCHKIN TIME
Cook for 3 minutes. Add 1 cup of chicken broth and 1/2 cup white cooking wine, bring it to a boil. Reduce the heat, cover and simmer for 25 minutes. Transfer chicken breasts to a plate. Turn the heat on high and boil the sauce until reduced by half. Stir in heavy whipping cream and 1/2 teaspoon dry tarragon.
From munchkintime.com


QUICK PAN-FRIED TARRAGON CHICKEN - MEALTHY.COM
Heat a Dutch oven or pot over medium heat with half the olive oil. Sauté garlic and shallots until lightly browned, 5 to 6 minutes. Add tarragon and sauté for an additional 2 minutes. Lower the heat to medium-low. Add remaining olive oil and chicken breasts to Dutch oven; season with salt and freshly ground black pepper.
From mealthy.com


ONE-PAN SKINNY CHICKEN ALFREDO - TASTES BETTER FROM SCRATCH
Add minced garlic and sauté for one minute. Add chicken broth, milk, flour, onion powder, basil, parsley and uncooked pasta to pan and stir well to combine. Bring to a gentle boil, then cover and reduce heat to a simmer. Simmer for 15-20 minutes or until pasta is tender, stirring once or twice during this time.
From tastesbetterfromscratch.com


TARRAGON CHICKEN | NIGELLA'S RECIPES | NIGELLA LAWSON
Method. Heat the garlic oil in a frying pan or casserole that has a lid and in which the chicken breasts will fit pretty snugly. Add the spring onions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic oil for a minute, stirring some more as they cook. Put the chicken fillets into the pan, curved side down ...
From nigella.com


CREAMY TARRAGON CHICKEN WITH STEP-BY-STEP PHOTOS - EAT, …
Step 3. Add the white wine to pan and let it bubble away for about 1 to 2 minutes until it has slightly reduced. Next, add the chicken stock, cream and tarragon, and give everything a good stir, using your wooden spoon to scrape any caramelised bits from the pan. Simmer gently for a few minutes and then taste for seasoning.
From eatlittlebird.com


CHICKEN WITH TARRAGON - KEEPING IT SIMPLE BLOG
This recipe makes great leftovers. To reheat, place the chicken and all of the remaining tarragon sauce in aluminum foil then seal well. Place it in a pre-heated oven at 350 degrees for 20 minutes or so or until hot. Double the sauce in the recipe if you love cream sauce.
From keepingitsimpleblog.com


TARRAGON CHICKEN LINGUINE - FOODFLAG
Click to share on Twitter (Opens in new window) Click to share on Facebook (Opens in new window)
From foodflag.com


CREAMY TARRAGON CHICKEN - SUPERGOLDEN BAKES
Add the chicken stock and bring to a simmer. Return the chicken to the pan, cover and cook for 15-20 minutes or until almost cooked through. Stir in the cream and cook until warmed through and slightly thickened. Taste and add salt and pepper and garnish more tarragon before serving.
From supergoldenbakes.com


SIMPLE NOURISHED LIVING
Instructions. To prepare the marinade, in a gallon-size sealable plastic bag, combine the wine, tarragon, lemon zest, lemon juice and garlic. Add the chicken and seal the bag, squeezing out the air and turning to coat the chicken. Refrigerate at least 2 hours or overnight, turning the bag occasionally if you can.
From simple-nourished-living.com


TARRAGON CHICKEN WITH CARROTS AND LINGUINE - RECIPE | COOKS.COM
6 oz. uncooked linguine 1 c. stock 1 lb. skinned & boned chicken breast 1 sm. onion, sliced crosswise 2 carrots, cut into julienne strips 8 mushrooms, sliced 1/4 c. minced fresh parsley 1/2 tsp. dried tarragon Freshly grated Parmesan cheese Minced scallions, garnish
From cooks.com


5:2 DIET LOW-CALORIE TARRAGON CHICKEN IN A CREAMY SAUCE
1/2 teaspoon Cornflour. 50 g Peas. Instructions. Spray a heavy based pan with 1cal and gently soften the onion for 5-8 minutes. Add the garlic for the last 2 minutes then remove and set to one side. Brown the chicken pieces in the same pan till the edges just start to caramelise.
From london-unattached.com


LEMON TARRAGON GRILLED CHICKEN - THE FOOD CHARLATAN
High heat, then turn off one burner. Grease the rack above the turned off side and then put the chicken thighs on. Grill for about 15 minutes per side or until they reach 165 degrees F. Turn the burner on to high heat for the last couple minutes to get a nice char. Add the thighs to the bowl with the sauce and turn to coat.
From thefoodcharlatan.com


TARRAGON CHICKEN - NICKY'S KITCHEN SANCTUARY
Heat the oil in a large frying pan over a medium-high heat. Take the chicken breasts and sprinkle the salt and pepper over both sides. Add the chicken breasts to the pan, and cook for about 3 minutes one side, until sealed and golden. Turn the chicken over and move them to one side of the pan.
From kitchensanctuary.com


10 BEST LINGUINE ALFREDO WITH CHICKEN RECIPES - YUMMLY
chopped onion, dried linguine, jamaican jerk seasoning, olive oil and 6 more. Healthier Spinach Linguine Alfredo… never say never! Honey What's Cooking. cloves, crushed red pepper flakes, black pepper, whole grain linguine and 4 more. healthier Spinach Linguine Alfredo… never say never! Honey What's Cooking. reduced fat 2 % milk, salt ...
From yummly.com


TARRAGON CHICKEN LINGUINE RECIPE - RECIPEZAZZ.COM
Small Batch Cooking (2642) Occasion. Brunch (5725)
From recipezazz.com


Related Search