Lemon and pepper chicken tagliatelle

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Step 1

Halve and squeeze one of the lemons into a bowl and add 1/4-1/2 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.