Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
Links to this week's
Menu and Recipes
Menu
Day 1
Day 2
Day 3
Day 4
Day 5
Day 6
Shopping List
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
I cut the chicken into thick slices for this dish, making it more of a 'chicken' dish than a pasta. Adding the spinach makes it an easy one-dish dinner.
Chicken Breasts / Tarragon Mushroom Cream over Pasta Time: 30 minutes2 chicken breasts, boneless, skinless
1 tbs olive oil
2 shallots
4oz (120gr) mushrooms
1 1/2 tsp dried tarragon
1 cup (8oz, 240ml)
chicken stock
6oz (180gr) fresh spinach
1 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs water
1/2 cup (4oz, 125ml) Greek yogurt
1 1/4 cups pasta, bite-size, penne, fusilli
Cook pasta according to package directions.
Finely chop shallots. Clean and thickly slice the mushrooms. Heat oil in medium nonstick skillet. Add chicken breasts and sauté about 7 minutes per side. Remove and set aside.
Add shallots and mushrooms to pan and sauté until shallots are tender and both are starting to brown. Add tarragon and 1/4 cup of the chicken stock, stir to get all the browned bits off the bottom of the pan. Return the chicken to the pan and add remaining stock. Cover and simmer over low heat until pasta is ready.
Wash spinach if needed and drain well. Very roughly chop or slice, just to get big leaves into 2 or 3 pieces.
When pasta is done, drain and put into a bowl. Add spinach to pasta and toss to combine. Remove chicken breasts. Dissolve cornstarch in water and add to skillet, stirring until thickened. Remove from heat and stir in yogurt. Pour sauce over pasta, toss to coat.
Thickly slice chicken breasts, arrange on top of the pasta and serve.
Cooking schedule: 30 minutes |
Add tarragon, stock to pan, stir |
Share this:
----------------------
Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe