Lemon and pepper chicken tagliatelle

Per serving: 397 Calories 35g carbs

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Halve and squeeze one of the lemons into a bowl and add 1/2 teaspoon of black pepper. Place the chicken breasts in a bowl and mix well. Allow to marinate for 30 minutes.

Step 2

Remove the chicken and season with salt. Spray a 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 water to the boil and cook the tagliatelle acording to the packet instructions. Usually 9 to 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 eggs and lemon juice. Add a little of the reserved pasta water if you wish.

Step 6

Divide the pasta between the plates and slice the chicken breasts, placing one on top of each plate. Scatter with fresh chives or parsley if you wish.