Chicken Tarragon Pasta Recipe - Allrecipes.com
Chicken Tarragon Pasta Recipe
  • READY IN 25 mins

Chicken Tarragon Pasta

Recipe by  

"This dish is quick and easy with a light Alfredo sauce. You can use any kind of pasta, but I like it with wheat noodles."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    5 mins
  • COOK

    20 mins
  • READY IN

    25 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Place noodles in the pot, cook 8 to 10 minutes, until al dente, and drain.
  2. Melt the butter in a large skillet over medium heat. Stir in the shallots, red bell pepper, yellow bell pepper, and garlic. Cook 5 minutes, until tender but crisp. Remove vegetables from skillet, and set aside.
  3. Place the chicken in the skillet. Season with tarragon, salt, and pepper. Cook 10 minutes, or until juices run clear.
  4. Return the vegetables to the skillet with the chicken. Mix in the half and half, Monterey Jack cheese, and Parmesan cheese. Continue cooking 5 minutes, until cheese is melted. Serve over the cooked noodles.
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Reviews More Reviews

Most Helpful Positive Review
May 03, 2005

Absolutely deee- licious! Really easy to prepare most of the ingredients in advance, so when you get in from work, it's ready in minutes. Tastes even better than it looks.

 
Most Helpful Critical Review
Apr 28, 2011

Lose the cheese, the half-and half and all of the useless calories. Use 3/4 teaspoon tarragon when cooking the chicken then 3/4 teaspoon tarragon to create a basic cream sauce with flour, light butter or margarine and skim milk. Same flavor, delicious over whole wheat noodles. A much healthier alternative.

 

11 Ratings

Sep 08, 2008

Rich cheesy sauce...this is my kind of chicken pasta dish! Very satisfying and filling. I used 2% milk instead of the half and half and a combination of cheese that I had in my refrigerator: Monterey Jack, Cheddar and Mozzarella.

 
Nov 25, 2007

I made several changes, but overall we liked the basic recipe. First, substituted 3/4 cup Monterey Jack (for 4 servings) with 1/2 cup low-fat cream cheese and substituted cream with equivalent volume of skim milk. The cream cheese provided sufficient creaminess. To provide an extra "kick", I added 1/3 cup dry vermouth to the chicken at the end of saute. I could have added more liquid (either milk or wine/vermouth) for a more fluid sauce. Overall, very good flavor. I agree with Joannah that fewer peppers would enhance the dish. Would definitely make again with similar modifications.

 
Sep 15, 2007

I only had red peppers, so I omitted the yellow. I also didn't have plain monterey jack so I used a blend with cheddar for the sauce. I loved it, but my husband didn't like it because he felt the peppers overpowered the sauce. If I made it again I would probably use either half the peppers, or omit completely.

 
Feb 04, 2011

By far the best chicken pasta dish I have ever had, everything was perfect! So Delicious!!

 
Jan 26, 2011

This was amazing. So easy to make and delicious.

 
Jan 13, 2008

I would give this a 3. I liked the recipe - but I'm not sure what everyone meant about too many peppers. If anything, I could have used MORE peppers! Not amazing...good for a basic chicken pasta recipe.

 

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Nutrition

  • Calories
  • 450 kcal
  • 22%
  • Carbohydrates
  • 43.5 g
  • 14%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 19.6 g
  • 30%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 27.9 g
  • 56%
  • Sodium
  • 322 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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