Instructions: Heat half the butter in a nonstick frying pan on the simmering plate until foaming add half the chicken and cook for 5 to 6 minutes until golden. (If the chicken does not brown quickly transfer the pan to the boiling plate.)

Remove the chicken from the pan with a slotted spoon and set aside.

Repeat with the remaining butter and chicken.

Add the oil to the pan and heat gently on the simmering plate.

Add the parma ham in batches and cook for 5 to 6 minutes or until brown.

Remove from the pan and set aside.

Add the stock to the pan transfer to the boiling platebring to the boil and bubble for 4 minutes or until reduced by half.

Add the cream and cook for 3 to 4 minutes or until syrupy.

Meanwhile bring a large pan of salted water to the boil add the pasta and cook in the simmering ovenaccording to the packet instructions; drain.

Return the chicken to the pan with the lemon juice and tarragon stir to heat through and season.

Add the pasta and parma ham to the chicken and toss well.

Garnish with tarragon and pepper then serve.

An authentic Tuscan pasta dish that is quick easy and delicious. For a cheaper alternative to parma ham you can use 225g bacon.

Serves 4

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