Tuesday night’s dinner was a quick pasta dish that I cooked for my flatmate and I after I finished cutting his hair. (Librarian, cook, hairdresser – look at me go!). I would’ve written it up last night but we were busy watching Charlie and the Chocolate Factory. (I’d never seen it before – good film. Lots of fun!)
I red pepper – roasted, skinned and roughly chopped
1/2 a red onion, chopped
2 cloves of garlic, thinly sliced
1 red chilli, finely chopped
fresh tarragon leaves
2 chicken breasts
200ml double cream
a small glass of white wine
fresh pasta for two
Butter and olive oil for frying
Before you start cooking roast the red pepper for about 15-20 minutes, then skin it, deseed it and roughly chop it. (I find that it’s easier to skin it if you pop it in a plastic sandwich bag for 5 minutes straight after it comes out of the oven.) Chop the chicken into bite-sized pieces.
Heat the butter and olive oil in a frying pan. The genty fry the onion, garlic and chilli for a couple of minutes. Add the chicken pieces and tarragon and fry until the chicken is browned. Add the wine and season with freshly ground black pepper. Increase the heat for a minute until the wine reduces slightly. Add the cream roasted pepper and heat through until the cream thickens. Whilst the cream is thickening, boil the pasta. Once the sauce is thick and the pasta is cooked, drain the pasta and stir it in to the chicken and cream. Season with black pepper and serve.
We had some crusty garlic ciabatta bread with it. It’s a lovely recipe – a bit rich though, with the cream, butter and wine. 😀 The coolness of the cream, the heat of the chillies and the faintly licorice-y flavour of the tarragon combine nicely to make a really tasty and easy to cook pasta dish.