Chicken Tarragon Pasta

Chicken Tarragon Pasta

8 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
COOKINGQUEEN75
Recipe by  COOKINGQUEEN75

“This dish is quick and easy with a light Alfredo sauce. You can use any kind of pasta, but I like it with wheat noodles.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Bring a large pot of lightly salted water to a boil. Place noodles in the pot, cook 8 to 10 minutes, until al dente, and drain.
  2. Melt the butter in a large skillet over medium heat. Stir in the shallots, red bell pepper, yellow bell pepper, and garlic. Cook 5 minutes, until tender but crisp. Remove vegetables from skillet, and set aside.
  3. Place the chicken in the skillet. Season with tarragon, salt, and pepper. Cook 10 minutes, or until juices run clear.
  4. Return the vegetables to the skillet with the chicken. Mix in the half and half, Monterey Jack cheese, and Parmesan cheese. Continue cooking 5 minutes, until cheese is melted. Serve over the cooked noodles.

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Reviews (8)

Rate This Recipe
SUPERBABS
5

SUPERBABS

Absolutely deee- licious! Really easy to prepare most of the ingredients in advance, so when you get in from work, it's ready in minutes. Tastes even better than it looks.

Lauralee
3

Lauralee

Lose the cheese, the half-and half and all of the useless calories. Use 3/4 teaspoon tarragon when cooking the chicken then 3/4 teaspoon tarragon to create a basic cream sauce with flour, light butter or margarine and skim milk. Same flavor, delicious over whole wheat noodles. A much healthier alternative.

gapch1026
2

gapch1026

Rich cheesy sauce...this is my kind of chicken pasta dish! Very satisfying and filling. I used 2% milk instead of the half and half and a combination of cheese that I had in my refrigerator: Monterey Jack, Cheddar and Mozzarella.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 450 cal
  • 22%
  • Fat
  • 19.6 g
  • 30%
  • Carbs
  • 43.5 g
  • 14%
  • Protein
  • 27.9 g
  • 56%
  • Cholesterol
  • 83 mg
  • 28%
  • Sodium
  • 322 mg
  • 13%

Based on a 2,000 calorie diet

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