Fresh herbs are key to making any dish taste GOOD! Tarragon is becoming one of my favorite aromatics to use. Easy to find at your local farmers market. It’s a subtle but powerful herb paired well in the cream based sauce filled with earthy mushrooms, salty bacon and tangy Dijon. If tarragon isn’t your thing, feel free to use basil.
This is not a low calorie meal but it’s just too good not to share.
- 1 pkg pasta (I use @jovialfoods GF)
- 2 chicken breasts
- 1 pkg sliced mushrooms
- 3 pieces bacon chopped
- 1 Tbsp roughly chopped tarragon
- 2 Tbsp Dijon
- 1 C chicken broth
- 1/2 C dry white wine
- 1/4 C heavy cream
- 2 chopped shallots
- 6 minced garlic cloves
- 2 Tbsp butter
- 1 Tbsp olive oil
- Salt
- Pepper
Bring a pot of heavily salted water to a boil.
Cut your chicken breasts horizontally in half. Salt and pepper both sides. Drizzle olive oil and butter in pan and over med high heat cook chicken until done about 3-5 min each side. Set aside.
In same pan, cook your bacon then half way through add your shallots and garlic. Cook until soft. Set aside (you should have some bacon grease still in pan) then add mushrooms to cook until browned on both sides.
Add bacon, onion and garlic back to pan and add in your chicken stock and wine. Let simmer on med heat for about 5 min to reduce.
Add your cream, dijon and tarragon, stir to combine. Then add in chopped chicken. Keep stove on lowest heat and cover if possible.
At this time, add your pasta to your boiling water and cook according to directions minus 1-2 min for al dente. Drain and save 1 cup of the pasta water to add to your sauce.
Pour in 1/3 c of the pasta water at a time until you get the sauce consistency you want.
Throw in your pasta and keep tossing to combine everything.
Add more salt, pepper and tarragon if needed.