Best 6 Skinny Tarragon Chicken Linguine Recipes

TARRAGON CHICKEN LINGUINE

Steps:

• Cook pasta according to directions, adding broccoli in the last 4 minutes. Drain; keep warm.
• Combine broth, cornstarch and seasoning; set aside. In a large nonstick skillet, cook chicken in hot oil 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. Serve over pasta.

CHICKEN WITH TARRAGON SAUCE

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.

TARRAGON CHICKEN WITH LEMON

Steps:

• Preheat the oven to 375 degrees F.
• Heat a medium-large skillet over high heat. Add the olive oil. Season the chicken all over with salt and pepper, and lay the pieces in the pan rounded-side down first (the side that had the skin). Cook the chicken, turning only once, until golden brown on both sides, about 5 minutes. Transfer chicken to an oven-proof dish, reserving the skillet. Place the chicken to the oven and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 170 to 75 degrees F, about 15 minutes.
• Meanwhile, pour the vermouth into the reserved skillet, scraping up any browned bits that cling to the pan with a wooden spoon, and cook over medium heat until the liquid reduces by about half. Add the chicken broth and continue to cook until slightly thickened.
• In a small bowl whisk a teaspoon or so of cold water with the cornstarch, then whisk the mixture into the broth and bring to a full boil. Remove from heat and add the zest, lemon juice, and tarragon. Season with salt and pepper, to taste.
• Remove the chicken from the oven. Pour any pan drippings from the chicken into the sauce and stir to combine. Divide the chicken pieces between 4 plates. Pour the sauce over the chicken and serve.

TARRAGON CHICKEN WITH LINGUINE

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.

TARRAGON CHICKEN LINGUINE

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.

30 MINUTE CHICKEN & TARRAGON PASTA

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.