Chicken Breasts / Tarragon Mushroom Cream over Pasta

Total 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! 

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 1 tbs olive oil
• 2 shallots
• 5oz (150gr) 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, 120gr) Greek yogurt
• 1 1/4 cups (4.2oz, 125gr) pasta, bite-size, penne, fusilli

 Instructions:

• 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.