If you’ve never tried tarragon, here is your chance. For spices I rarely use I buy in bulk at my local grocery store, that way I can buy the amount I need. Most grocery stores have a bulk spice section now, so I don’t clutter up my already cluttered spice cabinet and rack and I have fresh spices when I need them.
Cooking time is fairly fast once this gets started so you will want all your ingredients gathered and prepped before you start.
Then, bring a large pot of water to a boil, add a lot of sea salt and the penne pasta. You will need to cook pasta to al dente which will take about 12 to 15 minutes (check the package instructions).
Once the pasta is in the water, heat up a large saute pan, add the oil and chicken. Saute the chicken until brown. Then add the veggies, except the spinach, shallots, garlic, and dry seasonings.
Stir and cook for about 5 minutes.
Then stir in the dijon and half and half. By now your pasta should be ready to be drained.
Drain your pasta, do not rinse, and reserve 1/2 cup of pasta water, you need it to bring your sauce together and make it more saucy.
Add the pasta and spinach (I used some arugula this time also) to your pan and give it a good stir. Stir in the pasta water until you are happy with the consistency and sauce.
Cook just until the spinach is wilted.
I like to top with with some shredded parmesan cheese.
Enjoy!
Tarragon Dijon Penne (with Chicken and Veggies)
Equipment
- Large stainless steel saute pan
- Large Sauce Pan
- Cutting board and knife
Ingredients
- ½ pound penne pasta
- 2 tbsp olive oil
- 1/2 pound chicken breast cut into bite-size pieces
- 1 each red bell pepper diced
- 2 cups mushrooms sliced
- 2 cups broccoli florets and stems, chopped
- 3 handfuls spinach
- 1 tbsp garlic fresh, minced
- 2 tbsp shallots minced
- 1 tbsp tarragon dry
- ¾ tsp sea salt
- ½ tsp black pepper
- ½ cup half and half room temperature
- 3 tbsp Dijon mustard
- ½ cup reserved pasta water
Instructions
- Gather and prep all ingredients. Measure half and half and leave out at room temperature.
- Bring a large pot of water to a boil, add sea salt and penne. Cook according to package directions until al dente (about 12 to 15 minutes).
- Once pasta is in the water, heat a large saute pan, add oil and chicken. Cook until the chicken is golden brown.
- Add veggies (except spinach), shallots, garlic, and dry seasonings. Stir and cook for about 5 minutes. Add dijon and half and half.
- By now the pasta should be ready. Remove ½ cup of the pasta water, drain and add pasta, spinach, and pasta water to the chicken mixture. Stir until the spinach is melted.
- Top with some parmesan cheese.
- Enjoy!