TARRAGON CHICKEN FUSILLI LUNGHI PASTA BOWL:
What do you do if you’ve got a load of tarragon chicken left over (see previous post for recipe)… you turn it into tarragon chicken PASTA! I shredded the chicken thighs off the bone and thinned out the remaining sauce with a little more chicken stock and a splash of cream, heated through until hot, then stirred through my cooked pasta. I choose to use this fancy-pancy ‘fusilli lunghi col buco’ pasta, because yes I did like the aesthetic BUT also it’s long, wavy and hollow, so ideal for sucking up creamy sauces! …Finish with a little more fresh tarragon and/or basil and a generous helping of grated parmesan. Happy start to the new week foodies ?
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