Advertisement - Continue Reading Below
- 25 g (1oz) unsalted butter
- 4 skinless chicken breasts, about 450 g (1lb) in weight, cut into thin strips
- 5 ml (1tsp) olive oil
- 170 g sliced Parma ham, torn into pieces
- 300 ml (1⁄2 pint) chicken stock
- 142 ml carton double cream
- Salt and ground black pepper
- 350 g (12oz) pappardelle pasta
- Juice of 1⁄2 lemon
- 45 ml (3 level tbsp) chopped fresh tarragon
- Step 1
Heat half the butter in a non-stick frying pan until foaming, add half the chicken and cook over a moderate heat for 5-6min until golden. Remove the chicken from the pan with a slotted spoon and set aside. Repeat with remaining butter and chicken, then set aside.
- Step 2
Add the oil to the pan and heat gently, add the Parma ham in batches and cook for 5-6min or until brown. Remove from the pan and set aside. Add the stock to the pan, bring to the boil and bubble for 4min or until reduced by half. Add the cream and cook for 3-4min or until syrupy.
- Step 3
Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions; drain.
- Step 4
Return the chicken to the pan with the lemon juice and tarragon, stir to heat through and season. Add the pasta and Parma ham to the chicken and toss well. Garnish with a few tarragon leaves and some crushed black pepper, if you like, then serve.
Like this? You'll love...
Chicken, bacon and leek pasta bake
Slow cooker whole roast chicken
Slow cooker chicken casserole
Slow cooker chicken curry
Best chicken recipes
Cooking tip
If the heat is too high when cooking the chicken, the butter will burn and the chicken will taste bitter. If this happens, wipe the pan clean with a piece of kitchen paper and start again.
Per Serving:
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
