Tarragon Chicken with Spicy Pasta Salad
Oven-baked tarragon chicken, wrapped in bacon and served with a spicy pasta salad and fresh citrus gremolata. This recipe for tarragon chicken with spicy pasta salad combines juicy chicken, savory bacon, fresh herbs, and a citrus punch. Ideal as a complete main course.
Servings servings
Ingredients
Tarragon Chicken
- 600 g chicken breasts
- 4 sprigs tarragon (leaves picked)
- 16 slices breakfast bacon
- olive oil (for frying)
- salt
- pepper
Spicy Pasta Salad
- 300 g rigatoni
- 150 g radish (Sliced)
- 3 tbsp sun-dried tomato (in strips)
- 1 green bell pepper (in cubes)
- 2 tbsp black olives (halved)
- 3 sprigs basil (finely chopped)
- 3 sprigs oregano (finely chopped)
- olive oil (extra virgin)
Gremolata
- 75 g Parmesan cheese (grated)
- 1 clove garlic (very finely chopped)
- 1 lemon (zest)
- 1 orange (zest)
- 6 sprigs parsley (finely chopped)
- olive oil (extra virgin)
Instructions
Preparation
- Preheat the oven to 170 ºC. Pick the leaves from 4 sprigs tarragon. Place four slices of 16 slices breakfast bacon on top of each other and place the 600 g chicken breasts on top. Sprinkle with salt and pepper. Fold the bacon around the chicken and secure with cocktail sticks.
- Bring a pot of water and a pinch of salt to a boil. Cook 300 g rigatoni for about 10 minutes until al dente. Drain, rinse cold and mix in a drizzle of olive oil.
- Cut the 150 g radish into slices, the 3 tbsp sun-dried tomato into strips, the 1 green bell pepper into cubes and halve the 2 tbsp black olives. Finely chop the 3 sprigs basil and 3 sprigs oregano.
Cooking
- Heat a drizzle of olive oil in a pan and fry the wrapped chicken for 5 minutes so that the bacon crisps up. Flip and cook for an additional 3 minutes. Place the chicken in a baking dish and cook in the oven for 15-20 minutes until the chicken is just cooked through and juicy.
- For the pasta salad, mix the cooled pasta with radish, bell pepper, olives, sun-dried tomato and the chopped herbs. Add a drizzle of oil from the tomatoes and season with salt and pepper.
- Make the gremolata: Finely grate 75 g Parmesan cheese. Mix with the very finely chopped 1 clove garlic, the grated zest of 1 lemon and 1 orange, and the chopped 6 sprigs parsley. Pour olive oil until everything is just covered. Season with salt and pepper. olive oil
To serve
- Remove the cocktail sticks and slice the chicken. Spoon the spicy pasta salad onto plates, place the tarragon chicken slices on top and spoon the gremolata over and around it. Serve immediately.
Notes
You can prepare the pasta salad and the gremolata in advance and store them cold. Serve the chicken warm from the oven. The gremolata keeps for about 2 days in the refrigerator if it is covered with olive oil.
Nutrition
Calories: 1082kcalCarbohydrates: 66gProtein: 53gFat: 66gSaturated fat: 22gCholesterol: 218mgSugars: 7g
Tried this recipe?Let me know what you think!
Summer chicken with a touch of freshness
my pick
this week
Dragon Chicken, soft chicken breast wrapped in crispy bacon, served with a spicy pasta salad full of Mediterranean flavours. The citrus gremolata balances everything with a touch of freshness. A dish that feels light but tastes rich, ideal for any season.
