By Libbie Waddleton
Lemon & Pepper Chicken Tagliatelle
6 steps
Prep:5minCook:20min
This dish is beautifully simple, but don't let the sparse ingredient list fool you: this dish is full of flavour. Tagliatelle is a really versatile pasta, going well with thick sauces as well as basic elements such as tomatoes or, in this case, lemon juice. Marinating the chicken in the lemon and pepper is a really important step, so don't skip this; we promise you won't regret it!
Updated at: Mon, 14 Oct 2024 17:46:55 GMT
Nutrition balance score
Good
Glycemic Index
53
Low
Glycemic Load
21
High
Nutrition per serving
Calories433 kcal (22%)
Total Fat15.1 g (22%)
Carbs39.4 g (15%)
Sugars1.8 g (2%)
Protein33.1 g (66%)
Sodium245.6 mg (12%)
Fiber2.1 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Halve and squeeze one of the lemons into a bowl and add ¼- ½ teaspoon of black pepper according to your taste. Place the chicken breasts in the bowl and mix well. Allow to marinate for 30 minutes.
Step 2
Remove the chicken and season with salt. Spray a griddle pan or heavy-based frying pan with low-calorie cooking spray and place over a medium heat. Add the chicken breasts to the pan and cook for 14-15 minutes, turning halfway through. Ensure the chicken is cooked through, with no pink remaining.
Step 3
Meanwhile, bring a large pan of salted water to the boil and cook the tagliatelle, according to packet instructions - usually 9-10 minutes.
Step 4
Mix the egg yolks with the juice of the remaining lemon and add a little salt and pepper.
Step 5
When the pasta is cooked, drain in a colander, reserving a little of the cooking water, and return the pasta to the pan. While still hot, stir in the egg and lemon juice. The heat of the pasta will cook the egg. Add a little of the reserved pasta water if you wish.
Step 6
Divide the pasta between four plates and slice the chicken breasts, placing one on top of each plate. Scatter with fresh chives or parsley, if you wish.
