Ingredients

The following ingredients have 4 Servings
  • 8 oz pasta (225g (I used penne but as you prefer))
  • 8 oz chicken (225g (white or brown meat fine))
  • 1 tbsp butter
  • 1/4 onion (finely diced)
  • 1 clove garlic
  • 2 tbsp white wine
  • 2 tbsp lemon juice
  • 1/2 lemon zest ((ie from 1/2 lemon))
  • 2 tbsp tarragon (chopped fresh)
  • 1/2 cup cream (120ml (suggest heavy/double but as you prefer))
  • 2 oz spinach (55g (2 cups, fairly well packed), roughly chopped if larger leaves)
  • 4 oz mozzarella (112g, cut/broken into small pieces (omit if not baking))
  • 1/4 cup parmesan (10g (approx, omit if not baking))

Instruction

  • If you will be making into a bake, preheat oven to 400F/200C.
  • Set the pasta to cook according to packet instructions. Drain once al dente and set aside.
  • Meanwhile, dice the chicken into a small bite-sized dice. Melt half the butter in a medium skillet/frying pan and cook the chicken until just cooked through. Remove from pan and set aside.
  • Add the rest of the butter to the skillet and soften the onion and garlic.
  • Deglaze the pan with the wine, add the lemon juice and zest, tarragon and cream. Warm but don't boil the sauce.
  • Wilt the spinach in the sauce and add back the chicken.
  • Add the cooked pasta, mix through and remove from heat.
  • You can serve at this point, or else to make as a bake, add the mozzarella, mix through and transfer to baking dish. Top with parmesan and bake for approx 20 minutes until lightly brown on top.