Creamy Chicken and White Wine Tagliatelle

Good Pair Days -
  • 1 tbsp olive oil
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 6 skinless and boneless chicken thighs, chopped into chunks
  • 300g tagliatelle
  • 1 tbsp Dijon mustard
  • 100ml white wine
  • 2 tbsp creme fraiche
  • 1 lemon, zest and juice
  • Chopped tarragon
  • Gently fry the onion in the oil for 5 mins, then add the garlic and fry for 3 mins more. Add the chicken pieces and fry for 5 mins, or until the meat is golden. Meanwhile, cook the pasta in salted water until al dente and drain.
  • Add the mustard to the pan with the chicken, followed by the wine. Bubble and reduce for 2 mins, then stir in the cream and simmer for 5 mins more. Once the chicken is cooked through, season well and add the lemon juice and zest, and the chopped tarragon. Stir the drained pasta into the sauce with a splash of cooking water, then serve immediately.
30 mins
4 serving