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Smoked Chicken Pasta with Mushroom and Tarragon
Smoked Chicken Pasta with Mushroom and Tarragon – Recipe

Chicken and mushrooms have always paired exceptionally well with the aromatic, licorice-like tarragon. Get the best of this winning combination in this simple yet sophisticated cream-based pasta recipe.

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Ingredients per serve

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What you need

Chicken and mushrooms have always paired exceptionally well with the aromatic, licorice-like tarragon. Get the best of this winning combination in this simple yet sophisticated cream-based pasta recipe.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Fettuccine

    • Sift the 00 flour onto a clean work surface and make a well in the centre. Break the eggs into the well, then add the olive oil and a pinch of salt.
    • Mix the eggs into the flour, bringing it into a firm dough. Add some water if it's too dry, or a little more flour if too wet.
    • Knead the dough for 10 minutes until smooth. Wrap in cling film and rest for 10 minutes.
    • Divide into 4 portions. Feed each portion through a pasta machine set at the widest setting. As the pasta sheet comes out, fold into thirds and pass it through the rollers again. Repeat this 4–5 times, then gradually reduce the settings until the pasta achieves your preferred thickness.
    • Once your pasta is at the required thickness, hang the sheet or place on clean kitchen towels to dry a little.
    • Roll up the pasta sheets loosely to cut into thin strips. Cover and set aside until ready to use.

  3. Smoked Chicken Breast

    • Pre-light the wood chips in a smoker and set it to high.
    • Brush the chicken breast fillets with some KNORR Concentrated Liquid Stock, then place into the hot smoker.
    • Leave to cook for 20–30 minutes. Allow to cool before slicing thinly.

  4. Sauce

    • In a heated saucepan, cook the eschalots and mushrooms in butter until slightly coloured.
    • Add the cream and bring to a boil. Allow to reduce, then add KNORR Concentrated Liquid Stock and the smoked chicken slices.
    • Continue cooking until the sauce has thickened slightly, then stir through the tarragon.

  5. To Cook and Serve

    • Bring a large pot of salted water to a boil. Add the pasta, stir, and cook for around 90 seconds or until al dente. Drain.
    • Add the pasta to the sauce, toss to coat, and garnish with micro herbs before serving.
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