Tarragon-Chicken Pasta

Ingredients

• ½ cup dry white wine
• ½ cup chicken broth
• 1⅛ lb 1 lb + 2 oz chicken breasts, skinned
• 1½ cup sliced fresh mushrooms
• ½ cup finely chopped onion
• 1 clove garlic, minced
• 5 oz fettucine or linguine, drained
• 2 tbsp chopped fresh tarragon
• ½ cup evaporated skimmed milk
• 1 egg
• 2 oz Parmesan cheese
• ½ tsp pepper

Method

1. In a large saucepan bring the wine and broth to a boil, add the chicken and reduce the heat to low. Cover the pan; simmer 20 minutes till tender. Remove the chicken from the pan, remove the bones and slice the meat into 1/2-inch wide strips. Cover and set aside.
2. Add the mushrooms, onions and garlic to the wine-stock mixture and cook over medium heat till the vegetables are tender; add the reserved chicken, pasta and tarragon.
3. In a small bowl, beat the milk and egg till frothy; add gradually to the pasta mixture. Add the cheese and pepper and continue cooking till the mixture begins to thicken; do not allow to boil. Serve at once.

Notes

From Weight Watchers, via Terry Madden. Serves 4. Each serving: 3 Protein Exchanges, 1 Bread Exchange, 1 Vegetable Exchange, 1/4 Milk Exchange, 70 calorie Optional Exchange. Per serving: 406 calories, 36g protein, 11g fat, 35g carbohydrate, 479mg sodium.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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