Open Recipe: Grilled chicken with melted leeks, asparagus, and tarragon fettucini

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Yield: 4.00 Portion

Recipe Description

The sweet anise flavor of tarragon can be a little much if overdone. Infusing the pasta with these herbs adds a light flavor without overpowering the dish.

Ingredients

Method & Notes

1. Rub the chicken breasts with 1 ts tarragon, the garlic, and the olive oil. Sprinkle with freshly ground black pepper. Allow to rest for 30 minutes.
2. Make the pasta according to the recipe, but add the lemon zest and the other ts of the tarragon to the dry ingredients.
3. Heat the leeks in a heavy bottomed saute pan and add the cream and mustard. Allow to reduce by half. Reserve.
4. Slice the asparagus on a bias, discarding the tough ends.
5. Grill the chicken, then set aside.
6. Cut the pasta into fettucini and cook. Add the asparagus 2 minutes before the pasta is done.
7. Strain the pasta / asparagus and mix with the leek - cream sauce.
8. Reheat the chicken and slice on a bias.
9. Serve the pasta in bowls with the sliced chicken on top.

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