I made this one last week, so forgive me if I forget a few of the details, my memory’s not what it used to be. Anyway, last week I was perusing our collection of cookbooks and landed on Michele Urvater’s Monday To Friday Pasta, which I don’t believe I’ve ever even flipped through before. The great thing about the recipes is that they’re not just Italian, but pretty much anything with noodles.
I came across the Tarragon Chicken with Bow-Ties on page 98, but didn’t have tarragon. Honestly, I can’t remember what herb I went with. I should have written it down in the book, but didn’t. I’m guessing you could go with pretty much any herb. I also substituted white wine vinegar and water for white wine because I didn’t have any in the house. Aside from that, it was pretty easy.
I started out chopping up the chicken breasts and cooking them in olive oil until white. Then I added garlic, the white wine vinegar and water and herbs (which I had combined earlier to save counter space). That cooked with a lid for a little while until I mixed it with the cooked bow tie pasta and the red pepper.
I had a little time left and wanted to have a veggie with dinner, so I cut up lettuce, carrots, red pepper and a few other things for a salad. I then had the bright idea to make my own vinaigrette. I wound up on AllRecipes and went with a basic recipe that I tweaked a bit. I swapped out the vegetable oil for olive, but everything else went into the jar, got a good shake and turned out great. It was pretty vinegar-y, but I like that flavor.
Overall, this was a really simple and tasty recipe. It seems like there are a ton of options in there. You could mix up the herbs or the liquid you use to simmer the chicken in and come up with a new dish each time. I like that kind of versatility. If you’re interested in the full recipe, leave me a comment and I’ll figure out how to get it to you.