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Tagliatelle with chicken and green beans
Serves 4 Starters and mains
Ingredients
- 2 x 200g skinless chicken breasts, thinly sliced
- 2tbsp extra virgin olive oil
- 3 garlic cloves, finely sliced
- 375g tagliatelle
- 2tbsp olive oil
- 200g baby green beans, topped but not tailed, sliced from end to end on the diagonal
- 125ml chicken stock
- grated parmesan, to serve
- basil leaves, to serve
Method
Place the chicken, extra virgin olive oil and garlic in a bowl and stir to combine. Season with sea salt and freshly ground black pepper. Set aside to marinate briefly. Cook the pasta in a large pot of rapidly boiling salted water until al dente. Drain well.
Meanwhile, about 5 minutes before the pasta is cooked, place a large frying pan over high heat until hot. Add the olive oil and heat for 5 seconds. Add the chicken with the marinade and sear quickly for 30 seconds.
Add the beans, reduce the heat to medium and cook for another 2 minutes, stirring occasionally. Return the heat to high, add the stock and simmer for 30 seconds.
Add the pasta and toss to combine. Divide the pasta among serving bowls. Serve topped with parmesan, basil and black pepper.
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