Chicken With Creamy White Wine Sauce and Tagliatelli

1. 1

   Fill a pasta pot or very large saucepan with water, add salt, then cover and leave to come to the boil.

2. 2

   Meanwhile, heat the olive oil in a large high-sided frying pan.

3. 3

   Add the onion and gently fry over medium-low heat for 5-7 minutes until soft.

4. 4

   Raise the heat and add the chicken breasts.

5. 5

   Cook for about 5 minutes, turning, until lightly browned on all sides.

6. 6

   Stir in the white wine and bubble for a minute or two until reduced.

7. 7

   Pour in the cream and heat through.

8. 8

   Add the tarragon and season with salt and freshly ground black pepper.

9. 9

   Cook the pasta until 'al dente'.

10. 10

    Drain thoroughly, then tip into a warmed serving dish.

11. 11

    Arrange the chicken and sauce on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.