Farfelle with chicken, sun-dried tomatoes, and tarragon-cream sauce

I must be on a bit of a pasta kick lately. That, and stir-fries. I think that maybe it translates to quick and easy dinners in general. I'm starting to get into a busier time at work and with the weather warming, quicker meals are calling my name. Some of our herbs, including tarragon, are ready for harvesting. Tarragon is one of those herbs that I love, but sometimes have a bit of difficulty finding a lot of ways to use it. It pairs beautifully with chicken, cream sauces, and many vegetables, so it was a natural fit in this dish. We are also getting radishes and some of our lettuces are getting close to harvesting! Last weekend we transplanted some seedlings for beans and peas that I'm hoping do well. 

This pasta dish came together really nicely. Sun-dried tomatoes are something I don't utilize nearly enough in my cooking. They added great texture and flavor to this pasta dish and really brightened it up. I also used homemade chicken broth in the sauce instead of all milk to lighten it up and provide more flavor. This dish will serve about 4 people.

Farfelle with chicken, sun-dried tomatoes, and tarragon-cream sauce
12 oz. dried farfelle or other short-cut pasta
sea salt
2 tablespoons olive oil
about 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 teaspoon freshly ground black pepper
3 cloves garlic, minced
2 tablespoons unbleached, all-purpose flour
2 cups chicken broth
1-1/4 cups whole milk or half-and-half
one 3.5 oz. bag (about 1 cup) sun-dried tomato halves, roughly chopped
1/4 cup fresh tarragon leaves, chopped
freshly grated Parmesan cheese, for topping, optional

Cook the pasta in a large pot of salted boiling water until just under al dente. Drain, reserving about 1 cup of pasta water.

While the pasta cooks, warm the olive oil in a large, deep skillet over medium heat. When warm, stir in the chicken along with about 1/2 teaspoon of salt and the pepper. Cook, stirring occasionally until the chicken is cooked through, about 10 minutes. Stir in the garlic and cook for another minute. Move the chicken to the outside edges of the pan and stir in the flour. Let the flour cook, stirring often, for about 2 minutes.

Whisk in the chicken broth, making sure to whisk out any flour lumps and pick up the brown bits on the bottom. Then whisk in the milk. Stir in the sun-dried tomatoes. Let the mixture come to a low bubble and thicken slightly, stirring frequently.

When the sauce is thickened, stir in the tarragon. Taste the sauce and season with salt and pepper, if needed. Stir the cooked pasta into the sauce and let it cook for about 1 minute. If the sauce is too thick, stir in a little of the reserved pasta water.

Serve hot topped with freshly grated Parmesan cheese, if desired.

What was I cooking one year ago?: rhubarb pie
Two years ago?: rhubarb bars
Three?: chickpea and eggplant phyllo tarts
4?: falafel burgers