Chicken & broad bean tagliatelle
A lovely, light and fresh pasta dish
- Prep: 5 mins
Cook: 15 mins
Ready in 25 minutes
- Serves 4
- Easy
Ingredients
- 4 skinless chicken breasts
- 1 tsp olive oil
- 300g tagliatelle
- 175g frozen broad beans
- 85g reduced-fat crème fraîche
- juice 1 lemon
- 6 tbsp parmesan, finely grated
- small handful parsley, chopped
Method
-
Heat grill to high. Put the chicken onto
a roasting tray, coat with the oil, season,
then grill for about 12 mins, turning halfway
through the cooking time.
-
Meanwhile, boil the pasta, adding the
beans for the final 3 mins, then drain,
reserving 150ml of the cooking water.
-
Shred the cooked chicken and put into
the pasta pan with the crème fraîche, lemon
juice, 4 tbsp Parmesan and the reserved
cooking water. Heat gently, season to taste,
then stir in the parsley and pasta. Serve
sprinkled with the remaining Parmesan.
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