Wednesday, 7 May 2008

Tagliatelle with Chicken and Broad Beans

A tasty, quick and easy, low fat dinner.

You need:

4 Skinless Chicken Breasts
400g Fresh Tagliatelle (I used Garlic and Herb flavour)
175g Frozen Broad Beans (Fava beans if you're reading this in the US)
85g Half Fat Creme Fraiche
1 Lemon - Juiced
1 teaspoon Olive Oil
6 tablespoons Parmesan - grated
Handful of Fresh Chopped Parsley
Salt and Pepper to taste

Defrost the Beans and pop the nice green beans out from inside of their tough skins

Put the Chicken in a roasting dish and pour over the Olive Oil. Mix well to coat, and season to taste. Heat under a high grill for approx 12 mins, turning halfway through

Cook the Pasta as per Instructions. If using Fresh Pasta, this should only take 3 or 4 mins. Add the Beans to the Pasta as it cooks. If using dried pasta, add the beans for the last 3 or 4 mins. Drain the Pasta well and reserve 100ml of the cooking water.

Shred the cooked Chicken and put it into a large pan along with the Creme Fraiche, the Lemon juice, 4 tablespoons of the Parmesan and the reserved cooking water. Heat gently and then stir in the Parsley and the Pasta, seasoning to taste.

Sprinkle with the remaining Parmesan

Feeds 4

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