• 4 skinless chicken breasts

  • 1 t olive oil

  • 300g tagliatelle

  • 175g frozen broad beans

  • 85g reduced-fat creme fraiche

  • juice 1 lemon

  • 6 T parmesan , finely grated

  • small handful parsley , chopped

Chicken & broad bean tagliatelle


  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 creme fraiche, 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.