Chicken With Tarragon and Capers

Cooking is so easy when you start off with cooked rotisserie chicken.  And this is just what I did tonight.  This was one of those nights when I had a little of this and a little of that.  I combined everything in hopes that the end result would be tasty ...and it was.

Now, in a perfect world I would have had a package of spinach fettucini in the pantry so the pasta would have given contrast to the chicken I prepared.  But, I didn't; so I used what I had.  It still tasted very good even though the combo wasn't my first choice.

Chicken With Tarragon and Capers

 

Meat from a cooked rotisserie chicken, pulled and shredded

¼ cup Joe and Son’s Tarragon Olive Oil

1 medium onion, sliced thin

4 cloves of garlic, peeled and minced

½ sun dried tomatoes, not in oil

1 Tablespoon capers, drained

1 ½ cup chicken broth

2 Tablespoons flour

½ teaspoon red pepper flakes

 Salt and pepper to taste

1 box ( about 13 oz) penne pasta or farfalle pasta

1 Teaspoon Joe and Son’s Tarragon Olive Oil

1 Teaspoon dried parsley for garnishing

 

Into a sauté pan, pour the Tarragon Oil and warm it over medium heat.  Add the onion, garlic, sun-dried tomatoes, capers and pepper flakes. Cook for about 10 -15 minutes until the onions are cooked, but not caramelized.

Meanwhile, cook the pasta according to package directions.  Drain and keep warm until ready to serve.

In a large measuring cup, measure out the chicken broth and add the flour.  Use a whisk to blend them together and remove any lumps.

Pour the broth into the sauté pan, lower the heat to low and stir until a gravy forms.  At this point, add salt and pepper to taste.

Add the shredded chicken to the pan with the other ingredients and cook until the chicken is heated through.

Drizzle the remaining Tarragon Oil over the pasta and toss to coat thoroughly.  Garnish the pasta with dried parsley if you like.

Plate the pasta and the chicken and serve hot.