Penne avec du poulet, les asperges et les épinards [or as I like to call it Pasta Saute with Chicken, Asparagus & Spinach]

Yes, you guessed right, it's that time of the week. Tarragon Tuesday is upon us.... and I'm feeling French.... but kinda Italian.  Alrighty, I'm clearly confused.  It's been a LONG Monday and I wanted to make sure you were prepared for Tarragon Tuesday. But whether you are celebrating my self proclaimed weekly holiday or just need to cook some dinner, this delicious dish is a super quick weeknight fix and you will L-U-V it... just like Madonna [sans a troupe of scantily clad cheerleaders cause who needs all that craziness on a Tuesday].


HERE'S WHAT YOU'LL NEED:


Pasta Saute with Chicken, Asparagus & Spinach
1 TBSP olive oil
3 chicken breasts (3 halves that is)
1 bunch asparagus
1/2 bag baby spinach (a couple cups)
1 tomato
1 cup white wine
1/2 cup half and half
2 TBSP fresh tarragon (2 tsp dry)
Kosher salt to taste
1/4 cup grated Parmesan Romano cheese plus some to garnish
1 box of pasta, cooked, I used Penne Rigato


Start your pasta water.


Heat olive oil in large saute pan over medium high; Large cube your chicken and add to hot pan. Salt generously. Reduce heat to medium, sauté for 5 minutes stirring occasionally.


While its sautéing, dice your tomato and add to chicken; continue sauté over medium heat. 


Trim the ends from your asparagus and cut into three segments; add to pan.


Your water should be boiling; add your pasta.


Pasta in [cook to Al Dente, 6 minutes for Penne Rigate]; increase heat on sauté to high and add wine, boil 2 minutes, reduce heat to a simmer add tarragon, cream and asparagus; simmer until pasta done. Drain pasta and add to sauté.


Add cheese, stir well and Voila!

NOTE: this recipe made enough for my family of six with leftovers for a lunch or snack or two ;)