Tarragon Chicken Linguine Recipes

TARRAGON CHICKEN

Tarragon Chicken image

I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.

Provided by Nigella Lawson

Categories dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 3- to 4-pound chicken
3/4 cup chopped fresh tarragon
Juice and grated zest of 1 lemon
1/2 cup olive oil
Malden salt or other flaky sea salt

Steps:

Butterfly chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of backbone and through small rib bones. Discard backbone, and place chicken in a large plastic bag with zipper. Add 1/2 cup tarragon, the lemon juice and zest, and olive oil. Expel as much air as possible from bag, and make sure marinade coats chicken. Refrigerate for at least 1/2 hour and up to 24 hours.
Heat oven to 450 degrees. Place chicken in a roasting pan, spread flat, breast side up. Roast until skin is crisp and golden, 35 to 45 minutes.
Sprinkle with salt to taste, and cut into 8 serving pieces. Transfer to a platter, and garnish with remaining tarragon. Serve, if desired, with salad and roasted potatoes.

Nutrition Facts : @context http, Calories 845, UnsaturatedFat 48 grams, Carbohydrate 5 grams, Fat 68 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 16 grams, Sodium 1037 milligrams, Sugar 0 grams, TransFat 0 grams

SKINNY TARRAGON CHICKEN LINGUINE

Skinny Tarragon Chicken Linguine image

83% less sat fat • 100% more fiber than the original recipe. This is the best kind of recipe-satisfying, less than 300 calories per serving, and ready in 25 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

6 ounces dried whole wheat linguine or fettuccine
1 package (12 oz) frozen broccoli florets
1/2 cup Progresso™ reduced-sodium chicken broth (from a 32-oz carton)
2 teaspoons cornstarch
1/4 teaspoon sodium-free lemon-pepper seasoning or black pepper
12 ounces boneless, skinless chicken breasts, cut into bite-size strips
2 teaspoons olive oil or cooking oil
1 tablespoon snipped fresh tarragon or dill, or 1/2 teaspoon dried tarragon or dill, crushed

Steps:

Cook pasta and broccoli according to package directions. Drain pasta. Return pasta to hot pan and add cooked broccoli; cover to keep warm.
In a small bowl, combine chicken broth, cornstarch, and seasoning; set aside.
In a large nonstick skillet, cook chicken in hot oil about 4 minutes or until no longer pink, stirring often.
Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes more. Serve over pasta and broccoli.

Nutrition Facts : Calories 350, Carbohydrate 37 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 35 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g

TARRAGON CHICKEN LINGUINE

Tarragon Chicken Linguine image

Make and share this Tarragon Chicken Linguine recipe from Food.com.

Provided by pammyowl

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

6 ounces dried linguine or 6 ounces fettuccine
2 cups broccoli florets
1 cup reduced-sodium chicken broth
2 teaspoons cornstarch
1/4 teaspoon lemon-pepper seasoning or 1/4 teaspoon ground black pepper
3 boneless skinless chicken breast halves (12 ounces total)
2 teaspoons olive oil or 2 teaspoons cooking oil
1/2 teaspoon dried tarragon or 1/2 teaspoon dill, crushed

Steps:

1. Cook pasta according to directions, adding broccoli the last 4 minutes. Drain; keep warm.
2. Combine broth, cornstarch, and seasoning; set aside.
3. Cut the chicken into 1 inch chunks .In a large nonstick skillet, cook chicken in hot oil 4 minutes or until no longer pink, stirring often.
4. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes. Serve over pasta.

Nutrition Facts : Calories 307.9, Fat 5.8, SaturatedFat 1.1, Cholesterol 56.6, Sodium 133.8, Carbohydrate 36.4, Fiber 1.5, Sugar 1.2, Protein 26.9

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