Creamy wine and mustard chicken tagliatelle
- Published: 22 Nov 17
- Updated: 18 Mar 24
Tarragon, chicken and wine is always a wonderful combination. This creamy tagliatelle recipe really showcases the power of simple but classic flavours.
Or, opt for something a little different with our chicken and ricotta cannelloni.
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Serves 4
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Hands-on time 30 min
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 6 free-range skinless and boneless chicken thighs, chopped into 3cm pieces
- 300g tagliatelle
- 1 tbsp dijon mustard
- 100ml dry white wine
- 2 tbsp crème fraîche
- Zest and juice 1 lemon
- Bunch fresh tarragon, leaves picked, roughly chopped
Method
- Boil a large saucepan of water. Meanwhile, heat the oil in a large frying pan and gently fry the onion for 5 minutes. Add the garlic and fry for another 2-3 minutes.
- Turn up the heat and add the chicken pieces. Fry on a medium-high heat until the chicken turns golden (about 5 minutes). Add the pasta to the boiling water and cook according to the pack instructions, then drain (reserve half a cup of the cooking water).
- When the chicken is golden, add the mustard, then stir in the white wine. Let the wine bubble and reduce for 2 minutes, then stir in the crème fraîche. Reduce the heat and simmer for 5 minutes until the chicken is cooked through (the juices will run clear when pierced in the thickest part with a skewer) and the sauce has reduced a little. Taste and season, then stir in the lemon zest and juice and tarragon.
- Stir the drained pasta into the sauce with a splash of the cooking water and serve immediately.
- Recipe from October 2017 Issue
Nutrition
- Calories
- 490kcals
- Fat
- 9.7g (3.3g saturated)
- Protein
- 35.5g
- Carbohydrates
- 58.2g (4.5g sugars)
- Fibre
- 4.6g
- Salt
- 0.5g
delicious. tips
You don’t have to make the dish with pasta. Instead, stir the sauce into cooked mixed green vegetables and serve steamed rice alongside.
Swap the chicken for sliced sausages. Fry in step 2 instead of the chicken pieces.
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Really nice flavours in this recipe but I would make a lot of adjustments. FYI I used to be a chef at The Narrow, in Limehouse. So, most importantly I would cook the sauce and the pasta at separate times, or you’ll end up with soggy pasta. It’s really hard to time exactly right. Secondly, the sauce is really watery, so I wouldn’t add any cooking water, and only the tiniest bit of lemon juice. Keep all the zest though, that’s lovely. Also I wouldn’t bother using fresh tarragon at home – just use dried and add it in with the raw chicken. Once you’ve made the sauce, drain the pasta when it’s a bit undercooked, then cook it in the sauce. It will stick better. I’d use about twice the mustard too, but that’s just me.
Thanks so much for your feedback Dan. This was designed to be on the table in 30 minutes, so the sauce is reduced ‘bubbled’ and it might have needed more less time to achieve the correct consistency. That it is a good tip about using dried herbs if you can’t find fresh.