Name: Tarragon Chicken - TMX Version
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 400g dried pasta, more or less to taste; 400g shredded chicken; 1 onion, peeled and quartered; 2 garlic cloves, peeled; 600mls milk; 50g plain flour; 50g butter, cubed; 1.5 tablespoons dried tarragon, less if preferred as it is a strong taste; 1 teaspoon of Herbamare salt or regular salt; Pepper to taste; 2 slices of day old bread, broken up into several pieces; 50g parmesan cheese, cubed; 1 tablespoon parsley, fresh is best but dried is fine

Ingredients

Scale

400g dried pasta, more or less to taste
400g shredded chicken

Tarragon Sauce

1 onion, peeled and quartered
2 garlic cloves, peeled
600mls milk
50g plain flour
50g butter, cubed
1.5 tablespoons dried tarragon, less if preferred as it is a strong taste
1 teaspoon of Herbamare salt or regular salt
Pepper to taste

Breadcrumbs

2 slices of day old bread, broken up into several pieces
50g parmesan cheese, cubed
1 tablespoon parsley, fresh is best but dried is fine

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Instructions

Cook pasta according to packet instructions.

Breadcrumbs

Preheat oven to 180 degrees.
Place ingredients into bowl.
Blitz on speed 7 until desired consistency. Approximately 5-7 seconds.
Place on to a baking tray in an even layer and bake until golden and crunchy. Approximately 15 minutes. Stir occasionally.

Tarragon Sauce

Place onion and garlic into bowl.
Blitz on speed 7 for 4 seconds. Scrape down.
Add butter and cook at 100 degrees, speed 2 for 4 minutes.
Add remaining ingredients.
Cook at 90 degrees, speed 4 for 8 minutes.

Assembly

Add previously cooked shredded chicken to tarragon sauce and cook at 90 degrees, reverse, speed 1 for 2 minutes to heat chicken through.
Serve tarragon chicken mix over drained hot pasta and top with the breadcrumb mixture.

Prep Time: 10
Cook Time: 20

Nutrition

Serving Size: 4