Ingredients
Scale
- 400g dried pasta, more or less to taste
- 400g shredded chicken
Tarragon Sauce
- 1 onion, very finely diced
- 2 garlic cloves, crushed
- 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
Instructions
- Cook pasta according to packet instructions.
Breadcrumbs
- Preheat oven to 180 degrees.
- Place ingredients into a food processer.
- Blitz on high speed until desired consistency. Approximately 5 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 a saucepan over medium heat.
- Add butter and cook until slightly translucent.
- Add flour and whisk to form a sort of buttery paste.
- Remove from heat.
- Add a tablespoon or two of the milk.
- Whisk to combine.
- Add the remaining milk in small amount and whisk vigourously each time to ensure a smooth mixture and no lumps.
- Place saucepan back on to heat and whisk until thickened.
Assembly
- Add previously cooked shredded chicken to tarragon sauce and cook over a low heat 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