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.