We think tarragon deserves a little more love, so tonight we are giving it a moment in the limelight. A classic combination with chicken and creamy sauce, served atop piping hot pasta – it’s all the comfort both you and this underrated herb were looking for.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 clove
garlic
½ bunch
tarragon
1 unit
zucchini
1 packet
chicken thigh
1 cube
chicken stock
1 unit
cucumber
⅖ packet
rigatoni pasta
(Contains Gluten;)
1 tub
thickened cream
(Contains Milk;)
1 bag
mixed salad leaves
olive oil
2 tsp
hot water
2 tsp
plain flour
(Contains Gluten;)
2 tsp
balsamic vinegar
½ tsp
honey
Bring a large saucepan of salted water to the boil. Chop the zucchini and chicken thigh into 2 cm chunks. Peel and crush the garlic. Pick and finely chop the tarragon leaves (use suggested amount). In a small bowl, combine the hot water (use suggested amount) and chicken stock cube. Stir to dissolve. Slice the cucumber into half-moons.
Add the rigatoni (use the suggested amount in order for your dish to be perfectly balanced, just the way we planned it!) to the boiling water and cook for 7-8 minutes, or until ‘al dente’. Drain, return to the saucepan and drizzle with olive oil to prevent sticking.
While the pasta is cooking, heat a large frying pan over a medium-high heat. Once hot, add the zucchini and cook, stirring occasionally, for 5-6 minutes, or until lightly golden and charred. Transfer to a bowl and season with a pinch of salt and pepper. In a medium bowl, mix the plain flour and a pinch of salt and pepper. Add the chicken and toss to coat.
Return the frying pan to a medium-high heat along with a drizzle of olive oil. Add the chicken thigh and cook for 4-5 minutes, or until browned and cooked through. Add the garlic and cook for 1 minute, or until fragrant. Pour in the thickened cream and chicken stock mixture and mix well. Reduce the heat to medium and simmer for 5 minutes, or until slightly thickened. Stir in the tarragon (1 tsp for 2 people / 2 tsp for 4 people) and zucchini. Add the rigatoni and stir through to coat in the sauce. Season to taste with a pinch of salt and pepper.
While the sauce is cooking, combine the vinegar, honey, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper in a medium bowl. Add the mixed salad leaves and cucumber and toss to coat. TIP: Toss the salad just before serving to prevent soggy leaves.
Divide the creamy chicken and tarragon pasta between bowls and top with a good pinch of black pepper. Serve the salad on the side.