The holidays are over, but we still have a lot of winter to get through, so creamy, simple pastas are just the thing to keep us cozy! This is such a yummy dish and really filling. It's full of peas and roasted chicken, and tossed in a creamy, white wine sauce. It sounds fancy, but is quick enough for any weeknight meal. I kept thinking I'd make something fresh and light for all those new years resolutions, but salads don't really comfort me on these cold, grey days, so, pasta it is! After making this, I just had a really yummy lunch on my hands - and plenty of left overs! This recipe takes just 30 minute from start to finish, but if you want to simplify it even further you can buy a rotisserie chicken and throw that into the sauce instead of roasting your own. Basically there is no reason you shouldn't be making this recipe as soon as possible!
Pasta with Tarragon Sauce, Peas, and Chicken
serves 6 with leftovers
1 lb fettuccine noodles
2 boneless chicken breasts
2 tablespoons butter
2 tablespoons flour
1 clove garlic, minced
1/4 cup white cooking wine
1 cup cream
1 tablespoon chopped tarragon
1/2 cup frozen peas
parmesan cheese
salt and pepper
To start, rub your two chicken breasts with olive oil and sprinkle them with salt and pepper, then put them in the oven at 375 degrees for about 20 minutes, or until they're just done. While the chicken cooks, start boiling water to cook your pasta in and start the sauce. Melt two tablespoons of butter in a large saucepan over medium high heat. Add the garlic and cook just until the garlic is fragrant. Add the cooking wine and stir into butter and cook until the alcohol smell is gone, about 2 minutes or so. Now you can add your cup of cream, stirring constantly. Let it come to a simmering boil. Now, to thicken the sauce, add a paste of 2 tablespoons flour and 2 tablespoons soften butter that you've smashed together with a fork, so there is no dry flour. Stir it into the cream mixture and bring to a boil, it should thicken quite quickly. Lastly, add a sprinkle of salt and a good amount of pepper with your minced tarragon. Stir to combine and turn off the heat.
note: If you find your sauce is too thick, or has sat too long, reserve some of the pasta water to spoon in and loosen it up.
While the pasta cooks, and your sauce sits, pull your chicken out of the oven and let it cool slightly before slicing into pieces. When your pasta is done according to package directions, add it directly to the sauce from the pasta water with a pair of tongs, the water left on the noodles will help to enrich the sauce. Throw your chicken into the sauce and toss with the noodles. Lastly, add your frozen peas and a few grates of parmesan cheese. The heat of the pasta will thaw the peas. Serve immediately, with extra cheese. Enjoy with a salad and crusty bread for a quick and easy dinner!