Creamy chicken, mushroom and tarragon with Fusilli Lunghi
A great date night dish, and chicken, tarragon and mushroom is just a match made in heaven in my opinion!
- 2 chicken breasts
- 1 onion
- 2 cloves of garlic
- Freshly chopped tarragon
- 6 chestnut mushrooms, diced
- 300g fusilli lunghi pasta (or spaghetti or tagliatelle)
- 200ml single cream
- 100g fresh spinach
- Half a lemon
- Salt and Pepper
How To Make It
Step 1.Dice 2 chicken breasts, season and fry in a pan for a few minutes until mostly cooked. Set aside.
Step 2.Dice an onion and fry in the same pan for a few more minutes. Add 2 cloves of garlic and some chopped fresh tarragon then add the chicken back in along with the mushrooms.
Step 3.Put your pasta on to boil and add 200ml single cream to the chicken. Mix well and reduce to a simmer. Cook for a few minutes then take off the heat.
Step 4.Shortly before the pasta is cooked add around 100g of fresh pasta to the water. The spinach will wilt immediately. Drain the pasta and spinach then add to the chicken. The pasta will retain a little bit of the pasta water which is great to mix into the cream.
Step 5.Squeeze a little lemon juice over then serve!
Serve & Enjoy
Not the healthiest due to the cream but balanced out by the vitamin, calcium and iron rich spinach in my opinion!