Ingredients for French Tarragon Chicken
- Skinless Chicken Breasts
- Red Capsicum
- Light Sour Cream
- Garlic Clove
- French Tarragon
- 2 tablespoons olive oil
- Salt And Black Pepper
- Fettuccine Pasta
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How to Make French Tarragon Chicken
- Bring a large pot of salted water to a boil. Add 1 pound of fettuccine and cook according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 2 cloves of minced garlic and 1/2 cup of sliced bell pepper (capsicum). Cook for 2-3 minutes until softened.
- Add 1.5 pounds of boneless, skinless chicken breasts, cut into 1-inch pieces, to the skillet. Cook, stirring occasionally, until the chicken is cooked through and lightly browned (about 6-8 minutes).
- Stir in 2 tablespoons of fresh tarragon (or 2 teaspoons dried), 1/2 cup of sour cream, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 2 minutes, or until heated through and sauce has slightly thickened.
- Serve the creamy chicken mixture over the cooked fettuccine. Garnish with extra fresh tarragon, if desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
5g
Fat
24g
Carbs
15g
