Basil, Lemon and Chicken Tagliatelle
Basil, Lemon and Chicken Tagliatelle



  • 350g tagliatelle
  • 2 tsp olive oil
  • 500g chicken breast fillets, sliced
  • 150g peas
  • 125ml lemon juice
  • 3 tbsp creme fraiche
  • Handful of torn basil leaves
  • Salt and pepper
  • Cook the tagliatelle in salted boiling water, then drain and keep warm. Meanwhile, heat the oil in a pan and cook the chicken slices for 5 mins or until cooked through.
  • Add the peas to the pan and cook for 2 mins, then stir in the creme fraiche, lemon juice and seasoning. Stir in the pasta and basil, then toss gently to mix. Serve with freshly ground black pepper.
30 mins
4 serving

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