Chicken Fettucini w/ Tarragon Cream Sauce
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…Because everybody needs a rich, fatty, comforting meal every now and then. This dish is truly decadent. The tarragon cuts through the creamy sauce with its intense anise-like herbal flavor. The fettuccini noodles are the perfect noodle for a dish like this, because they have a ton of surface area to soak up the sauce. Leave out the chicken to make this a (very rich) vegetarian option.
Chicken Fettucini w/ Tarragon Cream Sauce
Creamy spinach fettucini noodles with chicken. Rich and comforting, with a unique tarragon twist!
Ingredients
- 8 oz Spinach fettucini pasta
- 4 chicken thighs seasoned with salt and pepper
- 2 T butter
- 4 cloves garlic minced
- 1/4 C white wine
- 2 T all purpose flour
- 1 qt whole milk
- Salt and black pepper to taste
- 1/2 T lemon juice
- 1/4 c tarragon chopped
Instructions
- Cook pasta according to package instructions.
- Bake chicken thighs in oven at 375F until cooked through, 165F.
- While chicken is cooking, melt butter in a large saucepan over medium-high heat.
- Add minced garlic and sauté until fragrant.
- Deglaze pan with white wine, cooking until reduced by half.
- Add flour and stir well.
- Whisk in milk slowly, making sure to break up any large clumps of flour.
- Turn heat to high and bring sauce to a slow boil. Reduce heat to medium and cook until thickened.
- Remove from heat, add chopped tarragon and season to taste with salt, pepper and lemon juice.
- To serve, toss pasta and chicken with sauce and garnish with fresh tarragon.
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