This is a rich, creamy chicken pasta dish that can be made on the stovetop or in the pressure cooker. The noodles cook right in the sauce, which not only flavors the noodles, but also helps to thicken the sauce at the same time. Tarragon and sherry pair so nicely together and this dish is no exception. If you’re looking for a warm, comforting pasta, this might be your dish.
Chicken, Pasta, One Pot Meal, Quick and Easy
1½poundschicken breastabout 3, cut into cubes
salt and freshly ground black pepper
3carrotshalved and sliced
4cupsuncooked extra wide egg noodles12 ounces
1cupgrated Swiss cheese
2tablespoonschopped fresh tarragon
Heat the olive oil in a large 12-inch skillet. Season the chicken with salt and freshly ground black pepper. Brown the chicken cubes on all sides. Remove the browned chicken from the pan and set aside.
Add the butter, onion and carrots and sauté for a few minutes, until the onions start to soften. Add the mushrooms, season with salt and freshly ground black pepper and sauté for a few more minutes until all the vegetables begin to soften. Stir in the flour and cook for a minute or two. Add the sherry and bring it to a simmer until the mixture has thickened. Pour in the chicken stock and heavy cream, continue to simmer and stir until the sauce is completely smooth. Stir in the dry egg noodles.
Simmer uncovered for 10 minutes. Return the browned chicken to the pan, add the peas and cook for 2 to 3 more minutes, until the noodles are cooked. Remove the pan from the heat and stir in the Swiss cheese and tarragon. Let it sit for a few minutes. The sauce will thicken a little and it will cool to an edible temperature. Serve with a butter lettuce salad.
Creamy Tarragon Chicken and Egg Noodles
Amount Per Serving
Calories 552Calories from Fat 225
% Daily Value*
Saturated Fat 13g65%
Vitamin A 5990IU120%
Vitamin C 11.1mg13%
* Percent Daily Values are based on a 2000 calorie diet.