Monday, January 26, 2009

lemon tarragon pasta with chicken

Here's a glimpse of the finished dish.
It should serve about 6 with salad and bread.

Let's start with ingredient prep...

First, mince two cloves of garlic and set aside.

Take a handful of parsley...

Finely chop and set it aside.

Take a can of chicken broth and pour about a half a cup into a container with a tight cover.
Add a teaspoon of cornstarch and shake to combine. Set aside.

Next grab a handful of kalamata or other black olives.
Remove the pits by smahing the olives with the side of a heavy knife.
The pits will pop right out.

Splash about a tablespoon of olive oil into a heavy skillet and warm over medium heat.
Add the garlic and move around for about 30 seconds.
Add the unadulterated chicken broth, the black olives and about a half a teaspoon of dried tarragon.
Simmer for a minute, stirring to combine.

Grate the lemon rind into the skillet. Add the juice of one half of the lemon and stir.

Add the cornstarch mixture and stir to combine.
Add kosher salt and freshly ground pepper to taste.
Pour over 1 pound of hot cooked pasta.

Garnish with the chopped parsley and sliced lemons.

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