Ingredients
- 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
Method
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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.
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Meanwhile, boil the pasta, adding the beans for the final 3 mins, then drain, reserving 150ml of the cooking water.
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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.