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Creamy Chicken, Bacon and Tarragon Tagliatelle


Creamy Chicken and Tarragon Tagliatelle

My first recipe in yonks! Returning to work from maternity leave coupled with 3 children and a husband to look after has meant that time has somewhat run away with me recently. Thankfully the holidays are here now and I've got a a whole month off! I need it. My house needs it. It needs a good clean, the windows need washing, the weeds in the garden need attention and I most definitely need to get back my blogging mojo.

We're not going away this summer, apart from a few weekend weddings - we've got plenty of DIY projects currently in progress that NEED to be finished and to be honest we're still feeling the hit of our Disneyland Paris trip earlier in the year. Thankfully we are blessed to live in a beautiful part of the country with beaches at our doorstep - so if you're listening....weather gods please be kind!

Creamy Chicken and Tarragon Tagliatelle

This recipe is perfect for a manic Monday, using up leftover roast chicken from the weekend. It's quick, filling (my kids stomachs have turned into bottomless pits) and most importantly tastes great.

Tarragon, a herb I don't use a lot, gives the dish a wonderful subtle (very subtle as the kids still ate it) aniseed flavour which worked really well. If you don't have any spinach you could add some frozen peas into the pasta water for the last 2 minutes of cooking.

This is best eaten al freso on a warm summers evening with a slice of my yeast free Pine Nut Bread on the side. Bliss.

Creamy Chicken and Tarragon Tagliatelle


CREAMY CHICKEN, BACON AND TARRAGON TAGLIATELLE


Creamy Chicken and Bacon Pasta
Pasta
Yield: 4Pin it

Creamy Chicken, Bacon and Tarragon Tagliatelle

A creamy pasta dish using leftover roast chicken, bacon and tarragon.
prep time: 10 minscook time: 15 minstotal time: 25 mins

ingredients:

  • Smoked Bacon Rashers, chopped
  • Garlic Clove, chopped
  • Splash of White Wine
  • 250ml Creme Fraiche
  • 150g Leftover Roast Chicken
  • 50g Spinach
  • 25g Parmesan, grated
  • 2 TBSP Tarragon, chopped
  • 300g Tagliatelle

instructions

Step 1: Put a pan of water on to boil for the pasta. In a frying pan heat a TBSP of oil then gently fry the bacon and garlic.

Step 2: After 5 mins add the wine and cook it off for a few minutes. Put the pasta into the boiling water to cook.

Step 3: Add the creme fraiche, leftover cooked chicken, spinach, Parmesan and tarragon to the frying pan and simmer on a low heat until the pasta is cooked.

Step 4: Drain the pasta and toss through the sauce. Serve with extra Parmesan if you like.



MORE RECIPES

If you like the look of this recipe don't forget to  visit my recipe index for more yummy pasta idea's
Beth Sachs
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