- 4
Ingredients
- 3 Tbsp butter
- 1/4 c panko
- 2 small carrots, quartered lengthwise and sliced
- 2 leeks, white and light-green parts only, thinly sliced
- 2 cloves garlic, finely chopped
- 1 tsp flour
- 1 c heavy cream
- 3/4 c chicken stock
- 1 lb boneless, skinless chicken thighs, cut into 1/2-inch cubes
- 1/2 c frozen peas
- 1-1/2 tsp chopped fresh tarragon
- 12 oz extra wide egg noodles
- I doubled this recipe, but there were too many noodles. Maybe a bag and a half would have been fine.
Preparation
Step 1
In a large skillet, melt 1 Tbsp butter over medium heat. Add the panko, season with salt and pepper and cook, stirring occasionally, until browned, about 3 minutes; transfer to a small bowl.
In the same skillet, melt the remaining 2 Tbsp butter over medium. Add the carrots, leeks, and garlic; season. Cook over medium, stirring occasionally until the vegetables start to soften, about 3 minutes.
Add the flour and stir until the vegetables are coated, 2 minutes.
Add the cream and stock and bring to a boil. Cook over medium heat, stirring occasionally, until the liquid is reduced by half, about 8 minutes.
Add the chicken, peas and 3/4 tsp tarragon. Cook the ragu over medium-low heat, stirring occasionally, until the chicken is cooked through, about 8 minutes; season.
Meanwhile, in a large pot of boiling, salted water, cook the needles to al dente; drain.
Return to the pot and toss with the ragu; season.
Divide the pasta among bowls and top with the toasted panko and the remaining 3/4 tsp tarragon.
From Everyday with Rachael Ray, November 2016.