Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

Instead of tarragon, you can substitute fresh parsley in this classic chicken and pasta dish. 

Katie Barreira
Recipe by Cooking Light September 2015

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
45 mins
total:
3 hrs 15 mins
Yield:
Serves 4 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 8 ingredients in a large stockpot; bring to a boil. Reduce heat; cover and simmer 45 minutes or until chicken is done. Place chicken on a cutting board; cool. Remove solids with a slotted spoon, reserving liquid; discard solids.

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  • Remove skin from chicken; discard skin. Remove breast halves and leg and thigh meat; reserve bones. Shred 1 chicken breast half and dark meat chicken; reserve for Shredded Chicken Tortilla Soup and Chicken Salad with Bok Choy, Almonds, and Apricots. Add bones to pan; simmer, uncovered, 1 1/2 hours, skimming surface occasionally. Discard bones. Bring stock to a boil; cook 12 minutes or until reduced to 4 1/2 cups.

  • Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/3 cup cooking liquid.

  • Heat a large nonstick skillet over medium-high heat. Add oil; swirl. Add shallots; sauté 1 minute. Add 1/4 teaspoon salt and mush­rooms; cook 4 minutes. Sprinkle flour over pan; cook 1 minute, stirring constantly. Add wine; cook 1 minute. Add 1/2 cup stock (reserve remaining 4 cups for Shredded Chicken Tortilla Soup) and reserved 1/3 cup pasta cooking liquid; simmer 2 minutes. Cut remaining chicken breast half into 1/2-inch pieces. Stir in chicken pieces, 1/2 teaspoon salt, crème fraîche, chopped tarragon, ground pepper, and pasta. Garnish with tarragon sprigs.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

408 calories; fat 11.9g; saturated fat 5.3g; mono fat 4.4g; poly fat 1.3g; protein 25g; carbohydrates 42g; fiber 2g; cholesterol 61mg; iron 2mg; sodium 425mg; calcium 31mg.
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