Lemon and Pepper Chicken Tagliatelle
Serves 2 Ready in 15-20 mins
- 1 Lemon
- Freshly Ground Black Pepper
- 2 Chicken Breasts, around 165g each (skin & visible fat removed)
- Sea Salt
- Low Cal cooking spray.
- 100g Tagliatelle
- 1 Egg Yolk
- a pinch of chopped fresh chives or parsley to serve.
- (Small amount of chopped red chilli – optional)
Halve the lemon and squeeze one half of the lemon into a bowl. Add quarter to
half teaspoon of black pepper. Place in a bowl with the chicken breasts and let
marinade for about 30 mins.
Take the chicken out of the marinade and season with salt. Use a heavy based
frying pan sprayed with Low Cal cooking spray and place on a medium heat. Add
the chicken and cook for 14-15 mins turning halfway through cooking making
sure the chicken is cooked through with no pink remaining.
Meanwhile cook the tagliatelle in boiling salted water according to the packet
instructions approx. 9-10 mins. Mix the remaining juice from the lemon with the
egg yolk and season. Add chilli.
Drain the tagliatelle in a colander leaving a little of the cooking water in the
saucepan, add the pasta back to the pan and while still hot add the egg yolk and
lemon juice mix. The heat will cook the egg. Divide the pasta between two plates
and slice the chicken breasts and put on each plate – garnish with the parsley or
Calories per serving: 397