Tarragon Chicken Linguine Recipes

Steps:

• Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle chicken with 1/2 teaspoon salt and pepper., In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until no longer pink. Remove chicken from pan; keep warm., Add shallot to same pan; cook and stir over medium heat until tender. Add cream, stirring to loosen browned bits from pan. Increase heat to medium-high; cook until slightly thickened. Stir in 2 teaspoons tarragon, lemon juice and remaining salt. Serve with chicken. Sprinkle with remaining tarragon.

Steps:

• 1. Cook pasta according to directions, adding broccoli the last 4 minutes. Drain; keep warm.
• 2. Combine broth, cornstarch, and seasoning; set aside.
• 3. Cut the chicken into 1 inch chunks .In a large nonstick skillet, cook chicken in hot oil 4 minutes or until no longer pink, stirring often.
• 4. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes. Serve over pasta.

Steps:

• Cook pasta and broccoli according to package directions. Drain pasta. Return pasta to hot pan and add cooked broccoli; cover to keep warm.
• In a small bowl, combine chicken broth, cornstarch, and seasoning; set aside.
• In a large nonstick skillet, cook chicken in hot oil about 4 minutes or until no longer pink, stirring often.
• Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes more. Serve over pasta and broccoli.

Steps:

• In a large bowl, combine soup, cream, tarragon and pepper. Stir in the linguine and chicken. , Transfer to an ungreased 4-qt. baking dish. Sprinkle with the cheese and paprika if desired. Bake, uncovered, at 350° for 30 minutes or until heated through.

Steps:

• Cook pasta as pack instructions. Drain.
• Stir-fry onions until soft. Add chicken and stir-fry for 10 minutes.
• Stir in remaining ingredients. Simmer for 10 minutes.
• Stir in pasta and serve.

Steps:

• Cook the pasta in boiling water for 8-10 minutes, or according to packet instructions, until just tender.
• Meanwhile, 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.
• When 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.

Steps:

• Cut the chicken into bite sized strips. Set aside.
• Cook the pasta according to package directions. Drain and set aside.
• In a large frying pan over medium heat, bring the stock to a simmer.
• Add the chicken and cook for 7 minutes, stirring frequently.
• Add the mushrooms, carrots, onions, parsley and tarragon. Cook until the chicken is tender, about 5 minutes.
• Add the linguini to the pan.
• Toss to combine. Heat until everything is heated through.