BREXIT Chicken Rigatoni
with Crème Fraîche & Tarragon
- Milk
Our recipes are rigorously tested here at the Fresh Farm but André knows he's onto a particular winner when his kids give something the double thumbs up. There are plenty of appreciative noises around the table when he dishes this one up and we can see why. Comforting pasta, tender chicken and a delicious creamy sauce with just the right amount of tarragon. We're sure you'll give it the thumbs up too.
Ingredients
1 unit(s)
Leek
240 grams
Diced British Chicken Breast
½ bunch(es)
Tarragon
1 sachet(s)
Chicken Stock Powder
150 grams
Green Beans
200 grams
Rigatoni Pasta
1 unit(s)
Onion
1 unit(s)
Garlic Clove
½ unit(s)
Lemon
112.5 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
100 milliliter(s)
Water
Nutritional information
Instructions
Halve, peel and thinly slice the onion. Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice widthways. Trim the green beans then chop into thirds. Peel and grate the garlic (or use a garlic press). Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).
Put a large saucepan of water with a pinch of salt on to boil for the pasta. Heat a drizzle of oil in a frying pan on high heat. Add the chicken and cook until brown all over and cooked through, 6 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Season with a pinch of salt and pepper. Remove from the pan and set aside. Tip: Do this in batches if necessary, you want the chicken to brown not stew.
Reduce the heat to medium and add the onion and leek to your now empty pan. Cook until they begin to soften, 4 mins, stirring occasionally. Add the garlic and green beans and cook for 1 minute more. Return the chicken to the pan. Pour in the water (see ingredients for amount) and add the stock powder. Stir to dissolve, then bring to the boil.
Reduce the heat to low and half cover the pan with a lid (or use some foil). Simmer until the beans are tender and the sauce has reduced by half, about 10 mins. Tip: Take the lid off after 5 mins if there is too much liquid in the pan.
Meanwhile, pop the rigatoni in your pan of boiling water. Cook for 11 mins. Drain in a colander and return to the pan off the heat. Season with a pinch of salt and pepper.
Stir the crème fraîche through the chicken. Add a squeeze of lemon juice and the tarragon to taste, together with the drained pasta. Season to taste with salt and pepper if needed, then serve in deep bowls and bask in the appreciation. Enjoy!
