Cook the pasta in salted water. Chop the onion and garlic. Season the diced chicken with salt and pepper and sauté in a pan with the oil.
Take out the meat and set aside. In the same pan gently fry the onion and garlic until soft, add the white wine and let it evaporate. Add the cream and cook on a low heat for 5 minutes.
Chop the tarragon finely, then add it to the sauce together with the orange Mostarda Purée and mix well. Cook a little more, then remove from the heat.
Mix the pasta and chicken with the sauce and enjoy.
