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Chicken with Rigatoni, Crème Fraîche and Tarragon
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Chicken with Rigatoni, Crème Fraîche and Tarragon

Chicken with Rigatoni, Crème Fraîche and Tarragon

When André’s kids dig into this dish, there are always very few words but lots of “mmmm!”s. Now, we’re not saying that André’s kids are the be all and end all of tasty food, but - they’re pretty honest recipe testers.

Allergens:
Cereals containing gluten
Milk

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.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

1

Onion

1

Leek

1

Courgette

(May contain Celery)

1

Garlic Clove

1

Tarragon

2

Chicken Breasts

1

Chicken Stock Pot

200

Rigatoni Pasta

(Contains Cereals containing gluten)

½

Creme Fraiche

(Contains Milk)

1

Lemon

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Nutritional information

/ per serving
Energy (kcal)955 kcal
Energy (kJ)3996 kJ
Fat37 g
of which saturates13 g
Carbohydrate84 g
of which sugars0 g
Protein52 g
Salt0 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pot
Knife
Grill Pan
Strainer
Bowl

Instructions

1

Put a large pot of water with 1/4 tsp of salt on high heat and bring to the boil.

Slice the onion
2

Cut the onion in half through the root, peel and slice thinly into half moon slices. Remove the root from the leek and chop into ½cm slices. Remove the top and bottom from the courgette, cut lengthways into four strips. Chop each strip into three pieces.

Chop the tarragon leaves
3

Peel and finely chop the garlic.Pick the tarragon leaves and discard the stalks. Roughly chop the leaves.

Brown the chicken
4

Cut the chicken breasts into 2cm pieces, season with ¼ tsp of salt and a good grind of black pepper. Heat a large frying pan over high heat until hot and add ½ tbsp of oil. Add the chicken to the pan, brown on both sides and then remove from the pan. Tip: Do this in batches if necessary, so as to not overcrowd the pan and stew the chicken.

Add water and the stock pot
5

Reduce the heat to medium and add the chopped onion and leek. Cook for 2 mins until they begin to soften. Add the courgette and garlic, then return the chicken to the pan. Pour in 250ml of water, bring to the boil and stir in the chicken stock pot until it has dissolved. Reduce the heat to low, half cover the pan with a lid or foil and leave to cook for 10 mins. Tip: You want the stock in the pan to reduce by half as the chicken cooks, so take the lid off after 5 mins if there is too much liquid in the pan.

6

Pop the rigatoni in the pot of boiling water and cook for 10 mins. When cooked, drain in a colander and then return to the pot off the heat. Season your rigatoni with a pinch of salt and a good grind of black pepper.

7

After 10 mins check if your chicken is cooked by making sure the centre is no longer pink. Pour in the crème fraîche. Add your chopped tarragon, a squeeze of lemon juice and then mix together with your drained rigatoni.

8

Serve in deep bowls and enjoy!