Chicken & broad bean tagliatelle

• 4 skinless chicken breasts↗
• olive oil↗1 tsp tsp
• tagliatelle↗300g g
• frozen broad beans175g g
• reduced-fat crème fraîche↗85g g
• juice 1 lemon
• parmesan↗6 tbsp tbsp

  finely grated

• small handful parsley↗

  chopped

Step-by-step instructions

1. 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. 2

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

3. 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.