Farfalle with chicken, lemon and tarragon

Recipes / Meat

Shake up your weeknight meal routine with this easy Italian chicken pasta idea!

Recipe «Farfalle with chicken, lemon and tarragon» presented in category Recipes / Meat, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 500g farfalle or other short pasta, 60ml olive oil, 2 x 250g chicken breasts, thinly sliced widthwise, 50g butter, 2 leeks, trimmed, halved lengthwise, thinly sliced , 2 cloves garlic, crushed, 375ml pouring cream, 1 lemon, zested , 100g Persian feta, crumbled, 1/4 cup tarragon leaves, roughly chopped, plus extra, to serve, 1 tbsp finely chopped flat-leaf parsley.

Ingredients:

  • 500g farfalle or other short pasta 
  • 60ml olive oil 
  • 2 x 250g chicken breasts, thinly sliced widthwise 
  • 50g butter 
  • 2 leeks, trimmed, halved lengthwise, thinly sliced 
  • 2 cloves garlic, crushed 
  • 375ml pouring cream 
  • 1 lemon, zested 
  • 100g Persian feta, crumbled 
  • 1/4 cup tarragon leaves, roughly chopped, plus extra, to serve 
  • 1 tbsp finely chopped flat-leaf parsley 

Instructions

  1. Cook pasta in a saucepan of boiling salted water for 8 minutes or until al dente. Drain, then toss with 1 tablespoon oil.
  2. Meanwhile, heat remaining 2 tablespoons oil in a large, heavy-based saucepan over high heat. Add chicken and cook, stirring occasionally, for 5 minutes or until light golden and cooked through. Season with salt and pepper, then transfer to a plate. Reserve pan.
  3. Melt butter in reserved pan over medium heat. Add leeks and garlic, and cook, stirring frequently, for 15 minutes or until soft. Stir in cream, bring to the boil, then cook, stirring occasionally, for 8 minutes or until reduced by half.
  4. Return chicken to pan with pasta. Toss to combine, then cook, tossing, for 2 minutes or until chicken is warmed through. Add two-thirds each of the lemon zest, feta and herbs. Season and toss gently to combine.
  5. Divide pasta among bowls and scatter with remaining zest, feta and herbs. Scatter with extra tarragon to serve.