Ingredients
- 500g rigatoni
- leftover roast chicken, diced (or 2 cooked chicken breasts)
- 100g Parmesan cheese, grated
For the butter:
- 3 shallots, finely diced
- 100ml red wine vinegar
- 2 tbsp chopped fresh tarragon leaves (reserve the stalks)
- 450g butter, softened
- 1 tbsp Dijon mustard
Method
- First, make the béarnaise butter.
- Put the shallots, red wine vinegar, tarragon stalks and a few twists of black pepper in a saucepan over a high heat.
- Reduce the vinegar until it has nearly evaporated, then remove the pan from the heat.
- Put the butter in a mixing bowl and beat for 3 minutes, until it becomes light and fluffy.
- Add the chopped tarragon leaves and mustard.
- Remove the tarragon stalks from the reduction and discard them, then add the reduction to the butter.
- Roll the butter in parchment and keep in the fridge.
- Cook the pasta as per the packet instructions.
- Drain, leaving a little of the cooking water in the pot (around half a cup).
- Slice off a quarter of the butter and add it to the pasta along with the cooked chicken.
- Season and serve with the grated Parmesan on top.
