greggscreamytarragon

Creamy tarragon chicken and leek pasta

  • Serves 4
  • Prep time: 20 mins | Cooking time: 20 mins

Quick, easy, filling and delicious - this chicken pasta will satisfy the whole family.

Ingredients

  • 250g dried penne or other pasta

  • 1 Tbsp Pams olive oil

  • 400g Tegel chicken breasts, cut into small chunks

  • 1 leek, thinly sliced

  • 1 tsp Gregg’s Chopped Tarragon

  • 1 tsp Gregg’s Lemon Pepper Seasoning

  • ½ cup chicken stock

  • 1 tsp Gregg’s Chopped Chives

  • ½ cup Pams cream

  • ¼ cup grated parmesan

  • Shredded basil to garnish

Method

  1. Cook the penne in a large pot of boiling salted water following the directions on the packet.

  2. Heat the oil in a frying pan over medium heat. Add the chicken and cook for 4 to 5 minutes or until brown.

  3. Add the leek slices and Gregg’s Chopped Tarragon and cook for a further 3 to 4 minutes or until the leeks are light golden.

  4. Add the Gregg’s Lemon Pepper Seasoning and stock and cook for 3 to 4 minutes or until the stock has reduced slightly.

  5. Add the cream and simmer for a further 2 minutes.

  6. Drain the penne, add to the sauce and toss to coat.

  7. Sprinkle with the grated parmesan and garnish with shredded basil.

Wine suggestion: Shiraz