Chicken & broad bean tagliatelle

Chicken & broad bean tagliatelleAs Belinda, our green fingered kitchen gardener, has chosen Broad Beans as her subject this week, I thought I would look out another recipe that uses this versatile ingredient. 

My 20 year old son is gym mad at the moment, spending ages in front of a mirror admiring his latest muscle and complaining when I serve up grilled fish on a bed of bean mash (not enough food Mum, I need lots of calories!). So this hearty pasta dish from one of my favourite websites, BBC Good Food, will go down a treat. Husband and I will just have a small portion (we definitely don’t need lots of calories)…

Chicken & broad bean tagliatelle


  • 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


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.

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