- 4
4.5/5
(11 Votes)
Ingredients
- 8 ounces fettuccine
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 3 tablespoons EVOO
- 2/3 cup sliced shallots
- 1 teaspoon flour
- 1/2 cup dry white wine
- 1 cup creme fraiche or sour cream
- 1 tablespoon chopped tarragon
Preparation
Step 1
Cook pasta; drain, reserving 1/2 cup cooking water. Season chicken; in large skillet over high, cook in 2 tbsp. EVOO, 8 minutes. Transfer to plate. Cook shallots in remaining EVOO, 2 minutes. Stir in flour, then wine and pasta water; simmer 2 minutes. Stir in creme fraiche; simmer 2 minutes. Add chicken; simmer 1 minute. Toss with pasta and tarragon; season.