I bought the ingredients for this new pasta recipe last weekend, and looked forward to making it all week. Well, I made it for dinner tonight, and it definitely lived up to expectations. It’s an easy skillet meal, but it’s fancy enough that I would certainly serve it for company.
The tarragon in this recipe gives it a slight anise-like flavor, so if you don’t like that, feel free to use another herb like basil or Italian seasoning. I also used campanelle pasta — it has a bell shape that is perfect for capturing the sauce. Finish this meal off with a green veggie like peas or asparagus, and you have a great dinner.
- 8 oz. of campanelle pasta
- 3 boneless, skinless chicken breasts
- Salt and black pepper
- 2-3 Tbsp of flour
- 2 Tbsp butter, divided
- 1 small onion, finely diced
- 2 cloves of garlic, minced
- 16 oz. of assorted mushrooms, sliced (I used a mix of cremini and white mushrooms)
- 1/2 tsp of dried tarragon
- 1/2 cup dry white wine (I used a Riesling)
- 1 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
Cook the pasta according to package directions, drain, and set aside.
Cut the chicken into bite-sized pieces. Season with salt and pepper, then coat with flour. Heat 1 Tbsp of butter in a large skillet, add the chicken, and sauté until browned on all sides.
Stir in the remaining 1 Tbsp of butter and the chopped onion. Let cook for 2-3 minutes. Add the garlic, mushrooms, and tarragon and cook until the mushrooms are soft. Pour in the white wine, and scrape any stuck bits off the bottom of the pan. Stir in the chicken broth and simmer until the chicken is cooked.
Just before serving, stir in the Parmesan cheese and chopped fresh parsley. If needed, season with additional salt and pepper to taste.