Tarragon and chicken are perfect partners in this sophisticated midweek supper treat
Prep:30 mins
Serves 3
250g dried pasta, such as tagliatelle2 tbsp olive oil2 skinless boneless chicken breast fillets, cut into small pieces2 garlic cloves, chopped142ml carton single cream3-4 tbsp roughly chopped fresh tarragon leaves100g spinach leaves, thick stems removedlemon wedges, to serve
STEP 1Cook the pasta in boiling water for 8-10 minutes, or according to packet instructions, until just tender.STEP 2Meanwhile, heat the oil and fry the chicken over a high heat for 4-5 minutes, stirring, until golden and cooked. Add the garlic, cream, tarragon and 3 tbsp of the pasta cooking liquid. Gently heat through.STEP 3When the pasta is cooked, stir in the spinach (it will immediately wilt in the hot water). Drain well, then toss into the creamy chicken. Season with salt and pepper and serve with lemon for squeezing.
