Tarragon & chicken rigatoni

Tarragon can grow well outdoors, either in a pot or planted in the ground, and will keep going through the winter. It has a lovely aniseed/vanilla flavour, which makes this a delicious and slightly unusual dish. Gluten-free: use gluten-free pasta and stock cube.

Ingredients

Instructions

1. Put the pasta in a pan of boiling water. Bring to the boil and the turn down to simmer for
   7-8 minutes, or until the pasta is just cooked. Don't overcook. Drain and set to one side.
2. Heat the butter in a wok or large frying pan and add the leeks and garlic. Fry on a medium heat for
   3-4 minutes until the leeks begin to soften.
3. Add the chicken to the pan and cook for
   3-4 minutes, until the chicken brings to brown on the outside and is no longer pink.
4. Add the mushrooms and fry for
   1 minute. Add the cream, the stock cube and tarragon, bring to the boil and simmer for
   2 minutes. Season with salt and pepper.
5. Add the pasta to the chicken mixture.

Nosh: Quick & Easy