30-Minute Chicken Tarragon Pasta

• dry pasta↗250g g

  e.g., tagliatelle

• olive oil↗2 ст. л. tbsp
• skinless, boneless chicken breast fillet↗2

  cut into small pieces

• garlic cloves↗2

  minced

• regular cream↗142 мл упаковка ml
• fresh tarragon, coarsely chopped↗3‑4 ст. л. tbsp

  leaves

• spinach↗100g g

  leaves, thick stems removed

• lemon↗

  wedges, for serving

Step-by-step instructions

1. 1

   Cook the pasta in salted boiling water for 8‑10 minutes (or according to package instructions) until al dente. Reserve 3‑4 tbsp of the pasta cooking water and drain the rest.

2. 2

   While the pasta cooks, heat olive oil in a large skillet over high heat. Add the chicken fillet, cut into cubes, and sauté for 4‑5 minutes, stirring constantly, until the meat browns and is cooked through.

3. 3

   Add the minced garlic, stir quickly, then pour in the cream, coarsely chopped tarragon, and the reserved pasta water. Heat gently without bringing to a boil.

4. 4

   Add the spinach and stir until the leaves wilt (1‑2 minutes). Then combine the pasta with the sauce and mix well.

5. 5

   Season with salt and freshly ground black pepper to taste, serve with lemon wedges and, if desired, extra fresh tarragon.