Tarragon Dijon Penne (with Chicken and Veggies)
This one bowl dinner is sure to be a hit with your family. You can keep it vegetarian by replacing the chicken with some chopped portabello mushrooms or seitan. Go dairy-free using a milk alternative, or even gluten-free with one of the good gluten-free pastas that are on the market. No need to stick to penne, bowtie pasta works well with this dish too.
Servings: 8 cups
Calories: 214kcal
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!
Nutrition
Serving: 1cup | Calories: 214kcal | Carbohydrates: 26g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 341mg | Potassium: 441mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1295IU | Vitamin C: 26mg | Calcium: 60mg | Iron: 1mg