Recipe Origin

Alright, buckle up, food enthusiasts, because we're diving into the flavorful sagas of tarragon and mustard. Picture this: Tarragon, the OG herb, has been on the culinary scene since toga-wearing days. Greeks and Romans were all over it, tossing it into their dishes like it was going out of style. Fast forward to medieval times, and monks were cultivating this herb in their gardens, swearing by its healing properties. The French have a soft spot for tarragon, throwing it into sauces that'll make your taste buds sing, while the Russians are infusing it into their vinegar like it's a secret spice weapon.
Now, let's talk mustard, the unsung hero of condiments. Back in Roman times, they were mixing mustard seeds with wine, creating a paste that probably had togas in a twist. Middle Ages? Monks turned mustard into a holy spread, spreading the mustard gospel far and wide. Then, in the 19th century, Dijon, France, took mustard to new heights, giving us that smooth, tangy goodness we slather on everything.

ingredients

ingredients list

preparation

instructions

ingredients

ingredients list

8 oz (225g) of your favorite pasta
1 lb (450g) boneless, skinless chicken breasts, diced
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon red pepper flakes (adjust to taste)
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup cherry tomatoes, halved
4 cups fresh baby spinach
1 cup heavy cream
2 tablespoons Dijon mustard
1 cup grated Parmesan cheese
1 teaspoon dried tarragon
Fresh basil or parsley for garnish

Instructions:

Cook the pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced chicken, season with salt, pepper, Italian seasoning, and red pepper flakes. Cook until the chicken is browned and cooked through.
Add minced garlic to the skillet and sauté for about 1 minute until fragrant.
Stir in the halved cherry tomatoes and cook for an additional 2-3 minutes until they start to soften.
Add the fresh baby spinach to the skillet and cook until wilted.
Pour in the heavy cream and bring the mixture to a gentle simmer.
Stir in the Dijon mustard and grated Parmesan cheese. Add the dried tarragon at this point.
Continue stirring until the cheese is melted, and the sauce is creamy.
Taste and adjust the seasoning if needed. If the sauce is too thick, you can add a splash of pasta cooking water to reach your desired consistency.
Add the cooked pasta to the skillet, tossing everything together until the pasta is well coated in the creamy sauce.
Garnish with fresh basil or parsley.