A simple yet elegant dish! Use fresh tarragon and toss some into a salad to accompany this!
1. Preheat the oven to 350 degrees. In a large flameproof casserole dish or Dutch oven, heat oil over medium heat. Dredge chicken in the flour, shaking off excess. Add chicken to dish in batches and fry for 4 minutes per side, or until golden brown. Transfer chicken to a plate.
2. Reduce heat to low. Add onion and garlic to dish and cook, stirring frequently for 5 minutes or until softened. Add vermouth, increase to high and cook for 2 minutes. Add stock, chives and salt and bring to a boil. Return chicken too dish and bring to a boil. Cover, place in oven and bake 35 minutes, or until chicken is cooked through.
3. Meanwhile, in a large pot of boiling water, cook pasta until al dente, following package instructions. Drain and place in a large serving bowl. When chicken is cooked, add it to the pasta.
4. Add peas, cream and tarragon to the casserole dish and cook over high heat for 5 minutes, or until sauce is slightly reduced and peas are heated through. Spoon sauce over chicken and pasta and serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (987g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1178 | ||
Calories from Fat: 803 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 89.2g | 119 % | |
Saturated Fat 51.7g | 259 % | |
Monounsaturated Fat 28.5g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 277.2mg | 85 % | |
Sodium 719.7mg | 25 % | |
Potassium 1138.2mg | 30 % | |
Total Carbohydrate 75.9g | 22 % | |
Dietary Fiber 10g | 40 % | |
Sugars, other 65.9g | ||
Protein 24.7g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1178
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