Presto Pasta Night #63: Chicken & broad bean tagliatelle
This is the third English entry in a row this week. Don't worry this is still a German blog, but I don't want to miss Ruth's Pasta Night this week. The boys claimed their right of one pasta dish a week and I prepared
Meanwhile my sons share my liking for broad beans!
| -========= | REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: | Chicken & broad bean tagliatelle |
| Categories: | Pasta |
| Yield: | 4 Servings |
Ingredients
| 4 | Skinless chicken breasts | ||
| 1 | teasp. | Olive oil | |
| 300 | grams | Tagliatelle, 10 oz | |
| 175 | grams | Frozen broad beans, 6 oz | |
| 85 | grams | Reduced-fat crème fraiche, 3 oz | |
| 1 | Lemon, the juice | ||
| 6 | tablesp. | Parmesan, finely grated | |
| Small handful parsley, chopped |
Source
| Good Food Magazine, June 2008, p.28 |
| Edited *RK* 05/16/2008 by | |
| Ulrike Westphal |
Directions
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 150 ml 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.
:PREP 5 mins
:COOK 15 mins
:Good for you, low fat
:PER SERVING 524 kcalories, protein 50g, carbohydrate 62g fat 10 g, saturated fat 5g fibre 5g sugar 2g salt 0.47g
NEED TO USE UP SOME HAM HAM & PEA TAGLIATELLE: Cook the pasta as above, adding 175g frozen peas to the water instead of the beans. Shred 160g pack ham and place in the pan, following the same method of making the sauce and adding the pasta as before.
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presto pasta night, pasta
