One-pot lemon tarragon chicken pasta

 

10 Min Prep    /    10 Min Cook    /    4 Serving

Ingredients : 

2 tbsp olive oil

3 garlic cloves, crushed

750ml (3 cups) Massel Chicken Style Stock

375g dried fettuccine

125ml (1/2 cup) pure cream

2 tsp finely grated lemon rind

200g (2 cups) shredded cooked chicken

Tarragon leave, to serve

Finely grated parmesan, to serve

Method Steps : 

Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds or until fragrant. Stir in stock and 1 cup water. Add the pasta. Cover and bring to the boil (keep checking until it boils). Uncover and cook, using tongs to lift and move the pasta occasionally, for about 4 minutes or until just al dente.

Add the cream and rind and use tongs to mix through. Stir in the chicken. Cook for 1-2 minutes or until heated through.

Divide between serving bowls and top with tarragon and parmesan. Season with freshly ground black pepper and serve immediately.

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