Stranger Foods

Tarragon & chicken rigatoni

Serves 4 | Prep 10 mins | Cook 20 mins

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.

Source: Nosh: Quick & Easy

Ingredients

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Imperial

x0.5

2 mugs rigatoni
50 g butter
2 large leeks, sliced
2 cloves garlic, chopped
3 chicken breasts, cut into bitesized pieces
250 g chestnut mushrooms, sliced
300 ml single cream
1 chicken stock cube
1 tsp dried tarragon

Instructions

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

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