| Yields | Preparation Time | Cooking Time |
|---|---|---|
| 4 | 5 mins | 15 mins |
| 1. | Put chicken breast into a bowl with half a squeezed lemon and half a teaspoon of black pepper. Marinate for 30 minutes |
| 2. | Remove chicken and season with salt. Spray a frying pan with frylight and place over medium heat. Add the chicken and cook for 15 minutes turning halfway through. Ensure the chicken is cooked. |
| 3. | Bring a large pan of salted water to boil and cook the tagliatelle according to packet instructions. |
| 4. | Mix the egg yolk, remaining lemon and a little salt and pepper. |
| 5. | Once the pasta is cooked, drain and reserve little cooking water and return pasta to the pan. Whilst hot, stir in the egg and lemon juice. Allow the heat to cook the egg. |
| 6. | Divide the pasta to 4 and serve with sliced chicken breast. |
|
There are 436 calories in 1 serving of Lemon and Pepper Chicken Tagliatelle.
Calorie Breakdown: 33% fat, 17% carbs, 50% prot.
|
|
|
| Filter by Meal Type |
|---|
