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Ingredients
Method
- 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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