Tender chicken with mushrooms and tarragon in a creamy sauce stirred through pasta and topped with cheese for a delicious family meal.
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Chicken Mushroom Tarragon Pasta Bake
Tender chicken with mushrooms and tarragon in a creamy sauce stirred through pasta and topped with cheese for a delicious family meal.
Ingredients
- 2 boneless skinless chicken breasts, sliced into bite size pieces - approx 350g/12.5oz
- 225g (8oz) of mushrooms, sliced
- 1 onion, cut in half and sliced
- 2 cloves of garlic, crushed
- 250g (9oz) of uncooked pasta (I used tricoloured fusilli)
- 1 cup (240ml) of chicken stock
- 100g (3.5oz) of light cream cheese
- ½ tablespoon of dijon mustard
- 1-2 tablespoons of fresh chopped tarragon (or use 1-2 teaspoons of dried
- 30g (1oz) of parmesan cheese, grated
- 50g (2oz) of mozzarella, grated
- Salt and Black Pepper to taste
- fresh chopped parsley
- low calorie spray
Instructions
- Preheat oven to 160c fan, 180c of 350f.
- Add pasta to a saucepan of salted boiling water and cook until al dente, drain and set aside, but reserve ⅓ cup (80ml of the pasta water)
- Spray a frying pan with some low calorie spray, add the chicken, and season well with some salt and black pepper. Cook the chicken until golden and then remove from pan. Set aside.
- Spray the pan with more low calorie spray and add the onion, garlic and mushrooms and fry until softened and golden, use a little bit of the stock to prevent sticking if needed and deglaze the bottom of the pan.
- Add in the stock and cream cheese and bubble until it all melts into the stock, stir in 15g of the parmesan, along with the chicken, tarragon and mustard until creamy. Taste and season with salt and pepper as needed.
- Add in the pasta along with the reserved pasta water and stir to combine.
- Transfer to an oven dish and top with the remaining parmesan and mozzarella.
- Bake for 25-30 minutes until golden
- Sprinkle with some fresh chopped parsley
Notes
Please see below for nutritional info box and details about recipe:
- Gluten Free Friendly - use gluten free stock and pasta
- Variations: swap the parmesan for cheddar if you prefer.
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Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 486Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 88mgSodium 447mgCarbohydrates 59gFiber 4gSugar 5gProtein 39g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Emma says
This is amazing , so tasty . Even my husband who's not really into pasta bakes enjoyed this . Thank you for sharing your lovely recipe .
Emma says
Does this not have a print option?
Sarah says
Made this evening
It was delicious
Soooo tasty x