Vital Veg, organic farm, broad beans

Chicken and Broad Bean Tagliatelle

4 skinless chicken breasts
1 tsp olive oil
300g tagliatelle
175g broad beans
85g reduced-fat crème fraîche
juice 1 lemon
6 tbsp parmesan , finely grated
small handful parsley, chopped

Heat grill to high. Put the chicken onto a roasting tray, coat with the oil, season, then grill for about 12 mins, turning halfway through the cooking time.

Meanwhile, boil the pasta, adding the beans for the final 3 mins, then drain, reserving 150ml of the cooking water.

Shred the cooked chicken and add to pasta pan with crème fraîche, lemon juice, 4 tbsp Parmesan and the reserved cooking water.

Heat gently, season to taste, then stir in the parsley and pasta. Serve sprinkled with the remaining Parmesan.