Chicken Rigatoni
with Crème Fraîche and Tarragon
Our recipes are rigorously tested here at the Fresh Farm but André knows he's onto a particular winner when his kids give something the double thumbs up. There are plenty of appreciative noises around the table when he dishes this one up and we can see why. Comforting pasta, tender chicken and a delicious creamy sauce with just the right amount of tarragon. We're sure you'll give it the thumbs up too. Enjoy!
The quantities provided above are averages only.
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.
Ingredients
1
Onion
1
Leek
1
Courgette
(May contain Celery)
1
Garlic Clove
½
Tarragon
2
British Chicken Breasts
1
Chicken Stock Pot
200
Rigatoni Pasta
(Contains Cereals containing gluten)
1
Creme Fraiche
(Contains Milk)
½
Lemon
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Put a Large Saucepan of water with a pinch of salt on to boil for the pasta. Halve, peel and thinly slice the onion into half moons. Remove the root and dark green tops from the leek and cut into ½cm slices. Remove the top and bottom from the courgette, halve lengthways and chop into 1cm pieces. Peel and grate the garlic (or use a garlic press). Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).
Chop the chicken breasts into 2cm pieces. Be sure to wash your hands afterwards! Put a large frying pan on high heat with a drizzle of oil. When hot, add the chicken and season it with a pinch of salt and a grind of black pepper. Cook until brown all over, then remove from the pan and set aside. TIP: Do this in batches if necessary, so as to not overcrowd the pan and stew the chicken.
Reduce the heat to medium and add the onion, leek and courgette to your (now empty) pan. Cook until they begin to soften, 4 mins. Add the garlic and cook for 1 minute more. Return the chicken to the pan. Pour in the water (amount specified in the ingredient list) and add the chicken stock pot. Stir to dissolve then bring to the boil.
Reduce the heat to low and half cover the pan with a lid (or use some foil). Simmer until reduced by half, about 10 mins. TIP: Take the lid off after 5 mins if there is too much liquid in the pan.
Pop the rigatoni in your pan of boiling water. Cook until 'al dente', 10 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Drain in a colander and return to the pan off the heat. Season with a pinch of salt and a good grind of black pepper.
When the chicken is done, spoon in the crème fraîche and warm it through. TIP: The chicken is cooked when it is no longer pink in the middle. Add the tarragon and a squeeze of lemon juice together with your drained rigatoni. Taste and add more salt and black pepper if you feel it needs it, then serve in deep bowls and bask in the appreciation. Enjoy!
