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Colette & Cassi's Country Kitchen!

Chicken in Tarragon-Cheese Sauce

Tarragon evokes the sweetness of Spring with its subtly licorice-scented leaves. Combined with whipped cream cheese and tender bits of chicken breast, this tarragon mixture is perfect served over fresh strands of linguine.








Estimated Times:

Preparation Time:  
10 mins

Cook Time:  
20 mins



Servings:  
4



Ingredients









2 tablespoons olive oil 

4 (about 1 pound total) boneless, skinless chicken breast halves cut into bite-sized pieces

1/4 cup finely chopped shallots 

1 (12 fluid ounces) can NESTLÉ® CARNATION® Evaporated Milk 

1/2 cup whipped cream cheese 

1/3 (about 1 1/2 ounces) cup grated Parmesan cheese 

1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon 

1 1/2 teaspoons salt 

1 1/2 teaspoons coarse ground black pepper 

1 (9 ounces) package BUITONI Refrigerated Linguine 



Directions





HEAT oil in large skillet. Add chicken; cook, stirring occasionally, until chicken is no longer pink. Remove from skillet; keep warm.

ADD shallots to skillet; stir, scraping up brown bits on bottom. Cook, stirring constantly, until shallots are tender. Whisk in evaporated milk, cream cheese, Parmesan cheese, tarragon, salt and pepper; cook, whisking constantly, until sauce thickens slightly. Stir in chicken; cook until heated through.

PREPARE pasta according to package directions. Pour sauce over pasta; serve immediately.