- Cook Time
- Prep Time
- 3 tablespoons butter
- 1/4 cup panko
- 2 small carrots, quartered lengthwise and sliced
- 2 leeks, white and light-green parts only, thinly sliced
- 2 cloves garlic, finely chopped
- 1 teaspoon flour
- 1 cup heavy cream
- 3/4 cup chicken stock
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch cubes
- 1/2 cup frozen peas
- 1 1/2 teaspoons chopped fresh tarragon
- 12 ounces extra-wide egg noodles
In a large skillet, melt 1 tbsp. butter over medium. Add the panko, season with salt and pepper and cook, stirring occasionally, until browned, about 3 minutes; transfer to a small bowl.
In the same skillet, melt the remaining 2 tbsp. butter over medium. Add the carrots, leeks and garlic; season. Cook over medium, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the flour and stir until the vegetables are coated, 2 minutes. Add the cream and stock and bring to a boil. Cook over medium heat, stirring occasionally, until the liquid is reduced by half, about 8 minutes.
Add the chicken, peas and 3/4 tsp. tarragon. Cook the ragu over medium-low heat, stirring occasionally, until the chicken is cooked through, about 8 minutes; season.
Meanwhile, in a large pot of boiling, salted water, cook the noodles to al dente; drain. Return to the pot and toss with the ragu; season. Divide the pasta among bowls and top with the toasted panko and the remaining 3/4 tsp. tarragon.