Creamy wine and mustard chicken tagliatelle
- October 2017
- Serves 4
- Hands-on time 30 min
Tarragon, chicken and wine is always a wonderful combination. This creamy tagliatelle recipe really showcases the power of simple but classic flavours.
Or, opt for something a little different with our chicken and ricotta cannelloni.
- 9.7g (3.3g saturated)
- 58.2g (4.5g sugars)
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 6 free-range skinless and boneless chicken thighs, chopped into 3cm pieces
- 300g tagliatelle
- 1 tbsp dijon mustard
- 100ml dry white wine
- 2 tbsp crème fraîche
- Zest and juice 1 lemon
- Bunch fresh tarragon, leaves picked, roughly chopped
- Boil a large saucepan of water. Meanwhile, heat the oil in a large frying pan and gently fry the onion for 5 minutes. Add the garlic and fry for another 2-3 minutes.
- Turn up the heat and add the chicken pieces. Fry on a medium-high heat until the chicken turns golden (about 5 minutes). Add the pasta to the boiling water and cook according to the pack instructions, then drain (reserve half a cup of the cooking water).
- When the chicken is golden, add the mustard, then stir in the white wine. Let the wine bubble and reduce for 2 minutes, then stir in the crème fraîche. Reduce the heat and simmer for 5 minutes until the chicken is cooked through (the juices will run clear when pierced in the thickest part with a skewer) and the sauce has reduced a little. Taste and season, then stir in the lemon zest and juice and tarragon.
- Stir the drained pasta into the sauce with a splash of the cooking water and serve immediately.
You don’t have to make the dish with pasta. Instead, stir the sauce into cooked mixed green vegetables and serve steamed rice alongside.
Swap the chicken for sliced sausages. Fry in step 2 instead of the chicken pieces.
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