Chicken Tarragon Pasta

Ingredients

• 1 pound boneless skinless chicken breasts, cut into cubes
• 1/2 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons fresh tarragon, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 pound fettuccine pasta

Directions

1. In a medium bowl, combine the flour, garlic powder, onion powder, and black pepper. Add the cubed chicken and toss to coat.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until golden brown, about 5 minutes. Remove the chicken from the skillet and set aside.
3. Add the white wine to the skillet and stir to scrape up any browned bits from the bottom of the skillet. Simmer for 2 minutes.
4. Add the chicken broth, heavy cream, tarragon, salt, and nutmeg. Simmer for 5 minutes.
5. Add the cooked chicken back to the skillet and simmer for an additional 5 minutes.
6. Meanwhile, cook the fettuccine pasta according to package instructions.
7. Drain the pasta and add to the skillet. Toss to combine.
8. Serve the Chicken Tarragon Pasta hot.

Interesting Facts

• Tarragon is a herb that is commonly used in French cuisine.
• This dish is a great way to use up leftover cooked chicken.
• It can be made ahead of time and reheated for a quick and easy dinner.