Chicken Rigatoni
with Crème Fraîche and Tarragon
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.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
200
Rigatoni Pasta
1
Onion
1
Leek
1
Courgette
(May contain Celery)
1
Garlic Clove
½
Tarragon
260
Diced Chicken Breast
1
Chicken Stock Powder
150
Creme Fraiche
(Contains Milk)
½
Lemon
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
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 courgette then quarter lengthways. Chop widthways into small pieces. 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 0.5 tsp 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, 7-8 mins. Season with 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, leek and courgette to your now empty pan. Cook until they begin to soften, 4-5 mins. Add the garlic 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 reduced by half, about 10 mins. Tip: Take the lid off after 5 mins if there is too much liquid in the pan. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Meanwhile, pop the rigatoni in your pan of boiling water. Cook for 12 mins. Drain in a colander and return to the pan off the heat. Drizzle with oil and stir through to stop it sticking together.
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 enjoy!
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