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1. 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.
2. Meanwhile, boil the pasta, adding the beans for the final 3 mins, then drain, reserving 150ml of the cooking water.
3. 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.

Per serving

524 kcalories, protein 50g, carbohydrate 62g, fat 10 g, saturated fat 5g, fibre 5g, salt 0.47 g

Latest comments and suggestions

• Emma

  20 May 2008

  Emma rated and commented on this recipe

  

  This was simple to make and a nice light pasta dish. The lemon is delicious in the sauce. Would make again.

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• Diane

  26 May 2008

  Diane commented on this recipe

  My family love pasta and we are always looking for new sauces, my son hs already requested that I make this again.

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• shelly

  05 June 2008

  shelly commented on this recipe

  Very quick and easy to make although the frozen broad beans had a tough husk when cooked - put me off slightly but the overall taste was very clean and fresh. Would make again but with different veg.

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• pookie79

  07 June 2008

  pookie79 rated this recipe

  

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• Melanie

  13 June 2008

  Melanie commented on this recipe

  lovely simple dish, i adapted and used a little double cream with the cooking water, lovage instead of parsley and fresh broad beans. Very Tasty.

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• Pewtersfood

  17 June 2008

  Pewtersfood rated and commented on this recipe

  

  disappointing - lets put it down to my cooking skills

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• anne

  19 June 2008

  anne rated and commented on this recipe

  

  Loved this dish, used soya beans instead of broad beans. Would definatley make this again.

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• Sally

  19 June 2008

  Sally rated and commented on this recipe

  

  Very easy to make and everyone liked it, I also used soya beans instead of broad beans.

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• lyndsey

  22 June 2008

  lyndsey rated this recipe

  

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• RUSTY

  18 August 2008

  RUSTY commented on this recipe

  To bland for my taste buds, this won't be served up again on my dining table.

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• LYNSEYDIXON

  17 September 2008

  LYNSEYDIXON commented on this recipe

  Totally agree that is a tasteless dish and won't be repeated.

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• Leah

  19 September 2008

  Leah rated and commented on this recipe

  

  I enjoyed this but added garlic, mushrooms and pinenuts.

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• Nancy Rowland

  17 February 2009

  Nancy Rowland rated and commented on this recipe

  

  This was a lovely fresh tasting dish, I used left over roast chicken and lime instead of lemon and soya beans to replace broad beans.

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• Rack-of-Ribs

  25 March 2009

  Rack-of-Ribs commented on this recipe

  Looked at the recipe, Broad Beans I cooked separately as 3 minutes is not enough for Frozen Beans. The chicken I did in the oven with olive oil and lemon as I'm so scared of food poisoning. But otherwise my other half loved it but I agree with Rusty, a bit bland and needed garlic and mushrooms to lift the whole dish, like Leah mentioned. Will do my own version next time. :-)

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• Lynsey

  04 August 2009

  Lynsey rated and commented on this recipe

  

  I added garlic and red chilli and used fresh broad beans from the garden. Tasty.

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Ready in 25 minutes

Low-fat

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

Per serving

524 kcalories, protein 50g, carbohydrate 62g, fat 10 g, saturated fat 5g, fibre 5g, salt 0.47 g

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