Chicken and Broad Bean Tagliatelle

Lovely, light, summer-time pasta dish.


1. Season and roast the chicken with some oil.

2. Boil the pasta, add the beans, then drain. Reserve 200 ml of the cooking water.

3. Cut up the chicken and put into the pasta pan with the crème fraîche, lemon juice, Parmesan and the water.

4. Heat gently, season to taste.

5. Stir in the parsley and pasta.


Parmesan 6 tbsp.
Lemon Juice 50 ml
Creme Fraiche 150g
Broad Beans 250g
Tagliatelle Pasta 500g
Olive Oil 1 tbsp.
Chicken Piecies 6
Parsley. Chopped ½ cup

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