This is a mouth-watering dish, the intensity of the flavour from the sauce around the pasta is fantastic. It can be made in the slow cooker or the oven its up to you! A very economical dish as you can use any cut of chicken.
If you are on a healthy eating plan don’t forget to take off the skin!
INGREDIENTS SERVES 4
- 4 Large chicken breasts (or you can use drumsticks/thighs or leg joint)
- 12 shallots, peeled
- 6 cloves of garlic
- 200 grams of mushrooms finely sliced (any variety)
- 200 grams of carrots (baby variety or chopped into chunks )
- Asparagus (1 packet)
- 250ml of dry white wine (8syns)
- 250ml of chicken stock (2 cubes)
- 4 sprigs of fresh tarragon ( or 3 tsp of dried)
- 3 sage leaves
- sprinkling of paprika
- 3 heaped tbsp of quark (if you are not on a diet just use more crème fraiche)
- 1 heaped tbsp of half fat crème fraiche (3 syns)
- Salt and pepper
- 80g of pasta per person
(Slimming world members its 2.75 syns per portion, if you don’t want the syns, don’t add the crème fraiche or the white wine)
Easy Slow Cooking; follow the same instructions place in the slow cooker for approximately 4 hours depending on your slower cooker.
Ready Steady Cook !
Heat the Oven to 200 degrees
Drizzle or spray oil into a large casserole dish, (suitable for hob and oven) heat the dish. Place into the dish the shallots start to fry them off to brown, when brown on some sides place the chicken to brown. Whilst the chicken is browning prepare the garlic, mushrooms and carrots. Throw them into the dish.
Boil the kettle add 250ml of hot water into a jug, and dissolve 2 stock cubes. Turn the chicken over, pour in the stock and the white wine. Sprinkle with paprika and jiggle in the herbs into the broth. Place into the oven for 40 minutes.
TIP √ if you are going out, plug the slow cooker into an electronic timer!
When 40 minutes is up, bring a large pan of water to the boil ready for the pasta. Lift the chicken out of the oven, take the chicken breasts out of the sauce place them on a separate oven proof dish, pour over some of the sauce. Switch the oven off and place the chicken breasts back into the oven to keep warm, whilst the pasta is cooking. Place the casserole dish with the sauce and vegetables back onto the hob, bring up to simmer the juices down.
Now add the quark and crème fraiche, the add the asparagus to the sauce so it cooks whilst simmering.
Cook the pasta according to the packets instructions. Once the pasta is ready, lift all the vegetables out of the sauce place onto plates. Lift out the pasta and place into the sauce, give it a good stir coating it all with the creamy juices, leave it to rest whilst you plate up the chickens popping them on top of the vegetables.
Lastly place the pasta onto the plate next to the chicken. Add more tarragon and salt and pepper if required with a sprinkling of paprika.
Slow cooker; once cooked pour the sauce into a pan to simmer down and follow the above instructions.