Fulham Horticultural Society
Founded 1924
Chicken and Broad Bean Tagliatelle (serves 4) 4 skinless chicken breasts 1 tsp olive oil 300g tagliatelle 200g broad beans 85g creme fraiche juice of 1 lemon 6 tbsp parmesan chopped parsley Wrap chicken breasts in foil with oil and seasoning and bake in oven for 20 mins until cooked through (I have also added some chilli and garlic at this stage but it's personal preference). Cook the pasta and add broad beans for final 3 mins (if using young beans it is not necessary to remove the outer skin - if they are older it does taste better if the skin is removed - time consuming but tastier). Drain and reserve 150ml of cooking liquid. Shred the chicken and add to the pasta and beans along with the creme fraiche, lemon juice, parmesan and cooking water. Heat gently, season to taste. Serve sprinkled with parsley. |