Chicken & Asparagus with Mustard-Tarragon Sauce over Egg Noodles
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 455.6
- Total Fat: 20.3 g
- Cholesterol: 130.7 mg
- Sodium: 225.4 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 1.8 g
- Protein: 29.3 g
View full nutritional breakdown of Chicken & Asparagus with Mustard-Tarragon Sauce over Egg Noodles calories by ingredient
Introduction
tasty! tasty!Number of Servings: 5
Ingredients
-
3/4 pkg egg noodles
3 Tbsp olive oil, divided
2 large boneless, skinless chicken breasts, cut into large dice
1 bunch asparagus spears
1/4-1/3 c white wine
2 Tbsp Dijon or whole grain mustard (or combination of the two)
1 tsp dried tarragon
1/2 c heavy cream
Directions
Preheat oven to 400. Cook noodles according to package directions.
Trim asparagus, toss with 1 Tbsp olive oil, salt & pepper, and place on a cookie sheet (line with foil for easy cleanup). When the oven is preheated, put the asparagus in & cook for about 10 minutes (we had fat spears, adjust cooking time as needed for thinner stalks).
Meanwhile, heat remaining 2 Tbsp olive oil in a large skillet. Toss chicken with salt & pepper, and then throw into the skillet. Saute until chicken is lightly browned, then transfer to a bowl or plate. Deglaze the pan with the white wine, then add in mustard, tarragon, and cream, and season well with salt & pepper. Whisk until smooth and slightly thickened. Add the chicken chunks back in, along with any accumulated juices, and heat until chicken is cooked through. Drain pasta & add immediately to the skillet. Cut the asparagus into 1" pieces and add to the pasta, and serve immediately.
Trim asparagus, toss with 1 Tbsp olive oil, salt & pepper, and place on a cookie sheet (line with foil for easy cleanup). When the oven is preheated, put the asparagus in & cook for about 10 minutes (we had fat spears, adjust cooking time as needed for thinner stalks).
Meanwhile, heat remaining 2 Tbsp olive oil in a large skillet. Toss chicken with salt & pepper, and then throw into the skillet. Saute until chicken is lightly browned, then transfer to a bowl or plate. Deglaze the pan with the white wine, then add in mustard, tarragon, and cream, and season well with salt & pepper. Whisk until smooth and slightly thickened. Add the chicken chunks back in, along with any accumulated juices, and heat until chicken is cooked through. Drain pasta & add immediately to the skillet. Cut the asparagus into 1" pieces and add to the pasta, and serve immediately.