Tagliatelle with grilled chicken & tomatoes

Tagliatelle with grilled chicken & tomatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(17 ratings)

Prep: 10 mins Cook: 12 mins - 15 mins


Serves 4
A great low-fat supper with a good source of vitamin C, counts as 1 of 5-a-day

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal423
  • fat4g
  • saturates1g
  • carbs61g
  • sugars4g
  • fibre3g
  • protein40g
  • salt0.48g


  • 500g skinless chicken breasts
  • zest and juice 1 lemon



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

  • 1 tbsp chopped tarragon or 1 tsp dried



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 2 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…

  • 8 small tomatoes, halved



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 300g tagliatelle


  1. Heat the grill to high. Coat the chicken with the lemon zest and juice, tarragon, salt and pepper. Put in a large, shallow ovenproof dish or roasting tin in one layer. Brush lightly with a little oil, then grill for 6 mins. Turn the chicken over and add the tomatoes to the dish, cut-side up, brushing them lightly with oil. Grill for a further 6-8 mins until the chicken is cooked and lightly browned and the tomatoes are tender.

  2. Meanwhile, cook the pasta in a large pan of boiling water according to pack instructions. Drain well, reserving 150ml of the cooking water, then return to the pan. Remove the chicken from the dish and cut into chunks. Add to the pasta with the tomatoes, cooking water and pan juices. Toss everything together well and serve.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
15th Oct, 2017
Really nice. I made it for one person. Left out the zest and only added a small amount of lemon juice and put tarragon and Italian mixed herbs on the chicken. Added crushed chilli to the bowl when mixing the ingredients which worked really well. I use Hake fillet as a change which also works
28th Apr, 2011
Quick and easy, just enough time to not dry out the chicken and leaves it juicy and full of flavour.
6th Jan, 2011
i love this recipe, it's easy and delicious, but i have to say, i added to it "tomatoe and olive" ready pasta sauce where it gave it a very nice flavor.
24th Nov, 2010
Simple, but bland, def low fat, boring, no kick, will not be doing again.
19th May, 2010
Really nice, but i think next time I will slice the Chicken and put it on top of a heap of pasta so it keeps it's flavor more. We had it with garlic bread and some spinach and I also put some garlic with the lemon and tarragon. Lovely.
10th Sep, 2009
So very tasty and nice and quick, my husband loves it and am making it for the 3rd time tonight. It will be one of our weekly recipes as its healthy too....
19th Jun, 2009
it was nice and simple - i tried to adap this recipe for one but i don't think it worked incredible well as there was no juices to speak of at the end, but nice enough though...
25th Sep, 2008
A bit bland. Next time I may add more ingredients, possibly some mushrooms and spinach
19th Jun, 2008
lovely quick & easy.
3rd May, 2008
I used basil and Mint instead of Tarragon which I didn't have in. I guess my dish might be missing it's influence but the mint tasted lovely.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?