This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. I found this and love how easy it comes together. It's ingredients you'll have on hand as well so it makes for a great busy weeknight meal.
Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
In a small saucepan, stir together all ingredients except the pasta.
Bring to a boil, then lower and cook on low until the butter melts completely.
Meanwhile, bring a medium pot of salted water to a boil. Once boiling, throw in the pasta and cook until desired texture is reached.
Drain, then pat dry with a towel.
Pour the pasta into the sauce, and stir to combine. Serve.
Before reheating any leftovers, stir and add a little milk of choice if needed.