Chicken & broad bean tagliatelle

Chicken & broad bean tagliatelle

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(27 ratings)

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Cooking time

Prep: 5 mins Cook: 15 mins Ready in 25 minutes

Skill level

Easy

Servings

Serves 4

A lovely, light and fresh pasta dish

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
524
protein
50g
carbs
62g
fat
10g
saturates
5g
fibre
5g
sugar
2g
salt
0.47g

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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Method

  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.

Recipe from Good Food magazine, June 2008

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Comments

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rachi09's picture
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Made a few tweaks but lovely would have again.

I sliced the chicken and marinated in a little olive oil, garlic and zest of 1 lemon and plenty of black pepper left for about 3 hours.

Then charred the chicken in a hot pan then followed the recipe, garnished with Basil rather than parsley as not a fan

good midweek meal, quick and easy :)

bimbobaby's picture
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Firstly I didn't grill the chicken I fried it (probs not low fat anymore) I added mushrooms and garlic.
It was actually really tasty. I don't normally like broad beans but was nice in this. I did over cook my tagliatelle whoops which let it down but would make again. Was tasty.

megarrr's picture
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Not a fan personally.

mike909's picture
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simple and tasty. I would cook the beans separately as then there is less danger of over/under cooking

I also used the zest of a lemon which gave a nice flavour and added some garlic puree to the mix too.

Might be easier to mix if penne or similar was used. Mixing tagliatelli tends to gather al the chicken and beans together!

Amounts of cheese used is up to you - I used a bit more, full fat creme fraiche and some milk to cut it a bit. I didn't need the cooking water - I have tired this before and it can lead to a "watery" (sorry) sauce. The heat of the pasta thins the sauce anyway

justineburton's picture
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I made this tonight and used the left over chicken from the french chicken recipe from this website, I also added garlic mushrooms but tbh it didn't need them.

Nice light dish for midweek supper but got a bit boring to eat after a bit.

emsmith's picture
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Lovely fresh flavours but I agree with the comments above that it can be a little bland without the addition of a few extra ingredients to suit your own taste. I've made this on a couple of occasions now with the addition of various combinations of fresh herbs (rosemary, tarragon, thyme and chives all seem to work well), extra black pepper, lemon zest, garlic and spring onions. Also rather nice if you really char the chicken.

eleanormayo's picture
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This was quite nice, although I would agree with the other comments that it does need a bit of help. I cooked the chicken breasts in the oven with a splash of white wine, lemon juice, olive oil and plenty of black pepper. I also podded my broad beans before adding them to the pasta water and used the juice of a whole lemon for only half the recipe. Was fine for midweek, but not necessarily one I would rush to do again.

jweg1210's picture
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So, so - was certainly edible but not a taste sensation.

keavyot's picture
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This is the first recipe from this website that I have not enjoyed.
The shells on the broad beans ruined this dish.
It also lacked flavour even though I added garlic.

Very average and I wouldn't make again.

bearz77's picture
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Quite pleasing, but as others mention, it is quite bland. Easy to make though.

802476485's picture
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Have just made this for the family, and they wanted seconds.
The recipe has everything i like in it , after reading some of the comments from other people i decided to marinate the chicken first.
Zest and juice of one lemon,two cloves of garlic chopped and two tablespoons of olive oil and leave in fridge for 2 hours or more.
Wrapped chicken in a foil parcel and then cooked in oven for 40 minutes. I then followed the suggested cooking method.
Will be making this again soon.

bethdevon's picture

I did the same, this makes a great marinade. Not the yummiest dish out there though. Can't believe it made it into the book

littletweetyuk's picture
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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.

evepilcher's picture
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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.

hamworthy's picture

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.

lizzafezza's picture
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I added garlic and red chilli and used fresh broad beans from the garden. Tasty.

rack-of-ribs's picture

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. :-)

bunctonmanor's picture
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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.

leahmsimpson's picture
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I enjoyed this but added garlic, mushrooms and pinenuts.

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