Tarragon chicken with creamy white beans
Tender chicken in a creamy white bean sauce with fresh tarragon.
About 30 min · 375 kcal · 43 g protein per serving
One pan
Chicken and broccoli noodles with soy and almond
Egg noodles with chicken, broccoli, ginger and a scatter of toasted almond.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 21 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm sliced chicken cooks through in 6 to 7 minutes
- Confirm broccoli is tender in 4 minutes covered
- Photograph the finished pan
- Time
- About 30 min
- estimated
- Serves
- 2
- see below
- Energy
- 575 kcal
- per serving
- Protein
- 49 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, gluten, tree nuts, soya. Check the labels on packaged ingredients:
- soy sauce. Most soy sauce contains wheat. Tamari is the usual wheat-free alternative; check the label.
Cooking steps
Cook the egg noodles, drain them and rinse briefly under cold water so they stop cooking and do not stick.
Toast the flaked almonds in a dry pan for 2 to 3 minutes and tip them onto a plate.
Heat the oil in a wide pan until it shimmers. Add the sliced chicken in a single layer and leave it undisturbed for 3 minutes, then turn and cook for 3 to 4 minutes more.
Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.
Add the grated ginger and sliced garlic and cook for 30 seconds, then add the broccoli florets and 3 tablespoons of water, cover and cook for 4 minutes.
Add the noodles and the soy sauce, toss for a minute to heat through, and scatter the almonds over as you serve.
The useful detail
Lay the chicken out in a single layer and leave it alone for three minutes. Crowded into a small pan and stirred, it releases water, steams itself grey and never browns.
Make it work for you
One serving is Half the noodles with half the chicken and broccoli. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Firm tofu instead of chicken
Softer and milder. Press it first and brown it harder.
Per serving: about 35 kcal more, about 8 g less protein, about 9 g more fat.
Allergens: Adds soya.
Rice noodles instead of egg noodles
Softer and gluten-free. Nutrition is not recalculated.
Allergens: Removes egg and gluten.
Tamari instead of soy sauce
The same flavour, usually wheat-free.
Allergens: Check the label if you avoid gluten.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A noodle dinner where the chicken rather than the noodles decides the protein, and the almonds add the fat that makes it satisfying.
| Energy | 575 kcal |
|---|---|
| Protein | 49 g |
| Fat | 19 g |
| of which saturates | 3 g |
| Carbohydrate | 54 g |
| of which sugars | 4 g |
| Fibre | 7 g |
| Sodium | 570 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| egg noodles | 110 g | FDC 169731Noodles, egg, dry, enriched | 422 kcal | 15.6 g |
| flaked almonds | 20 g | FDC 170567Nuts, almondsCalculated with FoodData Central's record for raw almonds; flaked almonds are the same nut, sliced. | 116 kcal | 4.2 g |
| rapeseed or other neutral oil | 14 g | FDC 172336Oil, canola | 122 kcal | 0.0 g |
| chicken breast | 300 g | FDC 171077Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw | 360 kcal | 67.5 g |
| fresh ginger | 20 g | FDC 169231Ginger root, raw | 16 kcal | 0.4 g |
| garlic | 10 g | FDC 169230Garlic, raw | 15 kcal | 0.6 g |
| broccoli | 250 g | FDC 170379Broccoli, raw | 85 kcal | 7.0 g |
| soy sauce | 25 g | FDC 172473Soy sauce made from soy and wheat (shoyu), low sodium | 14 kcal | 2.3 g |
| Whole recipe | Divided by 2 | 1150 kcal | 97.6 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. The broccoli softens overnight, so this is best on the day.
- In the freezer
- The FDA chart gives cooked poultry dishes 4 to 6 months in the freezer for best quality.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
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About 40 min · 585 kcal · 42 g protein per serving