Chicken & broad bean tagliatelle

A lovely, light and fresh pasta dish

  • Prep:5 mins
    Cook:15 mins
    Ready in 25 minutes
  • Easy

Nutrition per serving

  • kcal 524
  • fat 10g
  • saturates 5g
  • carbs 62g
  • sugars 2g
  • fibre 5g
  • protein 50g
  • salt 0.47g


  • 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


  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 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.

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