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Nutrition: per serving

  • kcal524
  • fat10g
  • saturates5g
  • carbs62g
  • sugars2g
  • fibre5g
  • protein50g
  • salt0.47g
    low
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Method

  • step 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.

  • step 2

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

  • step 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.

Recipe from Good Food magazine, June 2008

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Comments, questions and tips (32)

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Overall rating

A star rating of 3.7 out of 5.48 ratings

malf196

A star rating of 2 out of 5.

I was really disappointed by how bland this was even with the addition of garlic and double the quantity of lemon juice. I won’t be making it again.

Efg. Chappers

A star rating of 2 out of 5.

I have to agree with some of the previous comments - it was quite a bland recipe, needs plenty of lemon and lots of Parmesan and black pepper to bring out the flavor

lauradeane

A star rating of 4 out of 5.

I've made this recipe twice now - the first time I made it, I found it slightly bland however I gave it another go, this time swapping the parsley for fresh tarragon, and really liked it! I put plenty of lemon juice in and loved the "zing" from the lemon and tarragon combination. I will definitely…

rmillbank

A star rating of 5 out of 5.

Really yummy! Made my own pasta too. I added garlic to the mixture, very tasty indeed!

rachi09

A star rating of 5 out of 5.

Made a few tweaks but lovely would have again.

I sliced the chicken and marinated in a little olive oil, garlic and zest of 1 lemon and plenty of black pepper left for about 3 hours.

Then charred the chicken in a hot pan then followed the recipe, garnished with Basil rather than parsley as not a…

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