Chicken in Tarragon Cheese Sauce
Tarragon evokes the sweetness of Spring with its subtly licorice-scented leaves. Combined with whipped cream cheese and tender bits of chicken breast, this tarragon-seasoned mixture is perfect served over fresh strands of linguine.
2 tablespoons olive oil
4 (about 1 pound total) boneless, skinless chicken breast halves, cut into bite-sized pieces
1/4 cup finely chopped shallots
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
1/2 cup whipped cream cheese
1/3 cup (about 1 1/2 ounces) grated Parmesan cheese
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
1 1/2 teaspoons salt
1 1/2 teaspoons coarse ground black pepper
1 (9-ounce) package BUITONI Refrigerated Linguine
- Heat oil in large skillet. Add chicken; cook, stirring occasionally, until chicken is no longer pink. Remove from skillet; keep warm.
- Add shallots to skillet; stir, scraping up brown bits on bottom. Cook, stirring constantly, until shallots are tender. Whisk in evaporated milk, cream cheese, Parmesan cheese, tarragon, salt and pepper; cook, whisking constantly, until sauce thickens slightly. Stir in chicken; cook until heated through.
- Prepare pasta according to package directions. Pour sauce over pasta; serve immediately.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 589 Calories from Fat: 240 Total Fat: 26.7 g Saturated Fat: 12.4 g Cholesterol: 189 mg Sodium: 1273 mg Carbohydrates: 43.8 g Dietary Fiber: 1.7 g Sugars: 1.5 g Protein: 37 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.