Chicken & broad bean tagliatelle

Chicken & broad bean tagliatelle

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(32 ratings)

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

Easy

Serves 4
A lovely, light and fresh pasta dish

Nutrition and extra info

Nutrition: per serving

  • kcal524
  • fat10g
  • saturates5g
  • carbs62g
  • sugars2g
  • fibre5g
  • protein50g
  • salt0.47g
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Ingredients

  • 4 skinless chicken breasts
  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 300g tagliatelle
  • 175g frozen broad beans
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 85g reduced-fat crème fraîche
  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 6 tbsp Parmesan, finely grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • small handful parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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.

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Comments, questions and tips

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e.chapman
19th Jan, 2017
1.3
I have to agree with some of the previous comments - it was quite a bland recipe, needs plenty of lemon and lots of Parmesan and black pepper to bring out the flavor
lauradeane
5th Oct, 2016
3.8
I've made this recipe twice now - the first time I made it, I found it slightly bland however I gave it another go, this time swapping the parsley for fresh tarragon, and really liked it! I put plenty of lemon juice in and loved the "zing" from the lemon and tarragon combination. I will definitely be making it again as a quick after-work dinner.
rmillbank
7th Aug, 2016
5.05
Really yummy! Made my own pasta too. I added garlic to the mixture, very tasty indeed!
rachi09
19th Sep, 2014
5.05
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 :)
marmiteetponpon's picture
marmiteetponpon
14th May, 2014
Check this super delicious creamy shrimp tagliatelle recipe at marmite et ponpon http://marmiteetponpon.com/2014/05/14/when-the-craving-arises-for-a-luscious-creamy-shrimp-tagliatelle/
bimbobaby
11th Oct, 2012
4.05
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
20th Aug, 2012
2.05
Not a fan personally.
mike909
15th Aug, 2012
5.05
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
1st Aug, 2012
3.05
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
1st Aug, 2012
4.05
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.

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