Ingredients for 4 people:
450g boneless, skinless chicken breasts, cut into bite size pieces (about 3 breasts)
1 garlic clove, finely chopped
1 unwaxed lemon, juice and zest
1 tbsp olive oil
125g frozen broad beans, defrosted and skinned (I forgot to defrost)!
250ml creme fraiche
2 tbsp tarragon, roughly chopped
400g pasta (any shape)
Salt and pepper
Firstly don't forget to defrost the broad beans!
Cut the chicken into bite size pieces, thinly slice the garlic, zest and juice the lemon and then mix all together in a bowl. Cover and leave to marinate in a cool place for 15 minutes.
Once the chicken is ready, heat the oil in a large frying pan over a high heat. Season the chicken with salt and pepper, then add to the pan and cook for 3 minutes stirring continuously.
Just after you start your chicken, also start your pasta. Cook the pasta according to the packet's instructions in a pan of salted boiling water - mine took around 8-9 minutes.
Stir in the creme fraiche, tarragon and remaining lemon zest and juice. Season and simmer for another couple of minutes - you want it hot but not boiling.
Once the pasta is ready, drain thoroughly, reserving a ladleful of the cooking water. Finally mix together the pasta and the sauce. If it looks a little dry, add a little of the leftover pasta water. We added a splash.
Serve with a sprinkling of Parmesan and enjoy!
I had liked this the first time we cooked it and I enjoyed it once again. I am not really a huge chicken fan but it goes so well with the tarragon and lemon, very flavoursome. Plus the broad beans are a great addition - next time I need to remember to defrost them first though as mine were slightly hard!
This recipe would also work with salmon and dill instead of chicken and tarragon.