Creamy Chicken, Tarragon and Lemon Spaghetti

This is a quick, easy and delicious pasta dish that can be on the table in fifteen minutes – perfect for mid-week meals, when time is short.

You could change the leek to a couple of spring onions, depending on what you have in stock, and the Tarragon could be substituted for parsley, mint or coriander to keep that vibrantly freshness. 

This is also fine for little ones in too - Bridget absolutely loves pasta, and especially spaghetti - just be ready for the mess :-)

This serves two.

Here’s how:

• 50-75g spaghetti per person
• 2 tbsp Half Fat Crème Fraiche 
• 1 leek
• 1 lemon
• Pinch black pepper
• Bunch Asparagus
• 150g cooked chicken breast or thighs
• 1 tbsp olive oil
• Handful tarragon leaves

Firstly fill and boil the kettle and get the pasta cooking with a pinch of salt 

Add the olive oil to a pan and place on a low heat.

Slice the leek and add to the pan with the asparagus.

Slice the chicken and grate the whole lemon and set aside. Roughly chop the tarragon and set aside.

Add the crème fraiche to the leeks and asparagus, stir then add the slices of chicken, the lemon zest and the black pepper. Be generous with the pepper as you are only using a few simply ingredients and you want to make them sing.

Halve the lemon and squeeze in the juice of half (or whole if you love citrus flavours).

Once the pasta is cooked, add 1-2 tbsp of the cooking water to the sauce and drain the pasta. Now stir the sauce and add the spaghetti, stirring through to ensure all strands become coated in the sauce.

Finally stir through most of the tarragon and dish up. Add a few final tarragon leaves and add a grating of Grana Padano if you wish. Enjoy!