FoodCoop Recipes
Chicken & broad bean summer pasta
Pasta doesn’t have to be heavy or wintery, as we show with this summer special – you could even cook the chicken on the barbecue.
Cook
35 minutes
Serves
4
Ingredients
300g Co-op tagliatelle
300g Co-op frozen British broad beans
600g pack Co-op British chicken breast fillets
1 onion, sliced into thin wedges
1 tbsp Co-op olive oil
125g pack Co-op baby spinach
125g Co-op reduced fat crème fraîche
50g Co-op parmesan wedge, finely grated
Zest and juice of ½ lemon
70g Co-op Greek Feta cheese, crumbled
Method
Cook the tagliatelle according to the pack instructions, adding the broad beans for the last 3 mins of cooking time
While the pasta is cooking, heat a griddle pan to medium-high
Toss the chicken breasts and onion wedges in the oil and place onto the griddle pan
Cook the chicken for 8-10 mins each side, until cooked through
Move the onion wedges around every few minutes and remove once charred and softened
Slice the chicken
When the pasta is cooked, reserve 50ml of the cooking water, put the spinach in a colander, then drain the pasta over the spinach leaves to wilt them
Mix the crème fraîche, parmesan and lemon zest and juice together with the pasta and the reserved cooking water
Season, then serve topped with the sliced chicken and onions, and the Feta sprinkled over
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
2784kJ / 659kcal (33%) | 17.9g | 9.3g | 6.2g | 1.04g |
Medium · 26% | High · 47% | Low · 7% | Low · 17% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 67g.
