Chicken Tarragon Pasta

Chicken Tarragon Pasta

8
COOKINGQUEEN75 5

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

25 m servings 450 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 450 kcal
  • 22%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 322 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

8
  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

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 ...

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.

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 ...

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: M...

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 v...

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 th...

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

This was amazing. So easy to make and delicious.

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...