Chicken & broad bean tagliatelle
- Preparation and cooking time
- Ready in 25 minutes
- Serves 4
- 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
- STEP 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.
- STEP 2
Meanwhile, boil the pasta, adding the beans for the final 3 mins, then drain, reserving 150ml of the cooking water.
- STEP 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.