![Tarragon Chicken Pasta Tarragon Chicken Pasta](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/4418a982-23c3-430f-b16f-d6a2bf016fd3/Derivates/199b11f5-16d1-4545-9b12-3d2211951cb8.jpg)
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Ingredients
- 1 - 2 lemons, zest and juiced (2 oz divided)
- 20 oz chicken breast fillets, boneless, skinless, organic, cut into pieces (1 in.)
- 1 ½ tsp dried tarragon, divided
- 1 tsp salt, divided
- ½ tsp ground black pepper, divided
- 60 oz water
- 2 Parmesan stock cubes
- 8 oz sugar snap peas, trimmed
- 8 oz dried penne pasta
- 12 oz marinated artichoke hearts, drained and cut in halves
- 1 jar roasted red peppers, preserved (8 oz), drained, julienned
- 3 ½ oz extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp honey
- feta cheese, crumbled, to garnish
- Nutrition
- per 1 portion
- Calories
- 1519 kJ / 362 kcal
- Protein
- 24 g
- Carbohydrates
- 32 g
- Fat
- 16 g
- Saturated fat
- 3 g
- Fiber
- 6 g
- Sodium
- 511 mg
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