Chicken with red onion, white wine, cream and tarragon sauce on a bed of tagliatelli

Simple and delicious, Tamasin Day-Lewis's creamy tarragon-scented chicken and pasta is perfect for feeding a crowd
By Tamasin Day-Lewis
Chicken with red onion, white wine, cream and tarragon sauce on a bed of tagliatelli
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: medium

Ingredients

Main

  • 2-3 tbsp olive oil
  • 1 red onion, chopped
  • 6 boneless, skinless chicken breasts
  • 125 ml white wine
  • 300 ml double cream
  • 2 tbsp tarragon
  • 500 g tagliatelle
  • black pepper

Method

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

2. Meanwhile, heat the olive oil in a large high-sided frying pan. Add the onion and gently fry over medium-low heat for 5-7 minutes until soft.

3. Raise the heat and add the chicken breasts. Cook for about 5 minutes, turning, until lightly browned on all sides.

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

5. Pour in the cream and heat through. Add the tarragon and season with salt and freshly ground black pepper.

6. Cook the pasta until 'al dente'. Drain thoroughly, then tip into a warmed serving dish. Arrange the chicken and sauce on top.

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