LEFT OVER ROAST CHICKEN TARRAGON PASTA

Left over roast chicken tarragon and creamy white wine pasta

1 portion pasta

1 tbsp butter

1 tbsp plain flour

home made chicken stock with a dash of dry white wine

dash ooil

panchetta

onion

garlic

left over roast chicken leg meat

cherry toms (roasted in pan)

tarragon

double cream

fresh parmesan

Melt the butter over a moderate heat, stir in the flour to make a roux, cook for approx two minutes, don't let it brown.  Slowly add the chicken stock to create your sauce, not to thin, add the tarragon and as little or as much double cream to your taste, the more you add the heavier and richer the the sauce will be.

In a separate pan gently soften the onions and panchetta in the ooil, add the garlic and when cooked add to the sauce, toss in your cooked pasta and season well.  Finish off with few more shards of tarragon and the roasted cherry tomatoes.

I love to over do the freshly ground black pepper on this one with extra finely fresh grated parmesan...