Chicken & broad bean tagliatelle

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• 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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• 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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• Gail

  10 February 2010

  Gail rated this recipe

  

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• Sarah Potter

  28 May 2010

  Sarah Potter commented on this recipe

  i love this recipe. broad beans are usually first vegetable out of our garden in may/june so we always make this receipe as our first of the season.

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• EveP

  03 August 2010

  EveP rated and commented on this recipe

  

  This is one of my favourite pasta dishes but I always de-husk my broad beans. I usually like my meals with plenty of flavour and a little bite to them but this has a wonderfully light taste to it, however I did not find it bland.

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• Ella

  31 August 2010

  Ella rated this recipe

  

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• Brandycat

  25 April 2011

  Brandycat rated and commented on this recipe

  

  I was very disappointed with this dish. Even though i added garlic, spring onions, peas & button mushrooms it was pretty bland. I won't be making it again.

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• wes

  09 June 2011

  wes rated this recipe

  

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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

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, sugar 2g, salt 0.47 g

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