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Tarragon Chicken with Grapes and Linguine

Total Time

Prep/Total Time: 30 min.


4 servings

Grapes are definitely a different addition to an entree, but they have great flavor, especially when paired with a savory tarragon sauce.—Gail Long, O'Fallon, Illinois


  • 8 ounces uncooked linguine
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 cup white wine or chicken broth
  • 1/2 cup heavy whipping cream
  • 1 cup green grapes, halved
  • 2 tablespoons minced fresh tarragon


  1. Cook linguine according to package directions. Meanwhile, sprinkle chicken with salt and pepper.
  2. In a large skillet over medium heat, cook chicken in oil and butter for 5-8 minutes on each side or until juices run clear. Remove and keep warm.
  3. Add wine to skillet; stir to loosen brown bits. Bring to a boil; cook until liquid is reduced by half. Stir in cream; cook and stir until thickened. Add the grapes, tarragon and chicken; heat through. Drain linguine. Serve with chicken mixture.

Nutrition Facts

1 each: 653 calories, 29g fat (13g saturated fat), 150mg cholesterol, 287mg sodium, 50g carbohydrate (9g sugars, 2g fiber), 43g protein.

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