Chicken Breasts with Tarragon Mushroom Cream over Pasta
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Cooking time: 30 minutes for menu Cooking schedule: see below for "menu" instructions |
Part of the challenge of meal and menu planning is using up all of the leftover bits. Some things simply can not be done in small quantities and still get the flavors right; some things just come in large packages (turkey, pumpkin). Tonight we'll finish the mushrooms with the Tarragon Cream sauce from Saturday making a pasta sauce to go with our chicken breasts.
Chicken Breasts / Tarragon Mushroom Cream over Pasta Time: 30 minutes
Chicken breasts, sautéed with shallots and mushrooms, finished with a luscious Tarragon Cream and served over pasta, simple mid-week meal worthy of your best china!
2 chicken breasts, boneless, skinless
1 tbs olive oil
2 shallots
4 oz mushrooms
1 tbs snipped fresh tarragon
leftover sauce from Saturday plus
chicken stock to equal 1 cup
1/4 - 1/2 cup créme fraiche or Greek yogurt depends on how much sauce you have left from Sat. -
and taste. We won't be using it again this week.
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 and leftover sauce. Cover and simmer over low heat until pasta is ready. When pasta is done, drain and put into a bowl. Remove chicken breasts and slice thickly. Stir créme fraiche into sauce in skillet. Pour sauce over pasta, toss to coat. Arrange the slices of chicken on top of the pasta and serve.
Sautéed Carrots with Bacon & Shallots Time 25 minutes
2 - 3 carrots - depending on size and hunger
1 tsp olive oil
2 slices bacon or Prosciutto (different taste...)
2 shallots or 1 small onion
pepper
Peel carrots, cut in half, then each half again so you have carrot sticks. Put oil in small skillet and add bacon, frying until crisp. Remove bacon and all but 1 tbs fat. Add shallots or onions and sauté until transparent. Add carrots and 1/4 cup water, cover and simmer until done - about 20 minutes. Uncover, turn heat up a bit and cook off pan juices. Crumble bacon. Add bacon and pepper to carrots and serve.
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Cooking schedule: 30 minutes |
Figure out how much stock you need |
Cooking for Two? Or more?
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