Chicken Limone
with Green Tagliatelle
Tangy, creamy and speedy!
Cals 809 · Prot 59 · Carbs 104 · Fat 18
Quick & Easy
Family Friendly
20 min
Tangy, creamy and speedy!
Cals 809 · Prot 59 · Carbs 104 · Fat 18
Quick & Easy
Family Friendly
Ingredients
Pasta
Tagliatelle
5*10*11*
250 Grams
Salt
1 Tsp
Small zucchini
2 Pieces
Green peas
100 Grams
Sauce
Chicken breast
300 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Lemon
1 Piece
Parmesan
4*
30 Grams
Water
150 ML
Cream cheese
4*
80 Grams
To serve
Fresh basil
15 Grams
Olive oil
1 Tbsp
Black pepper
0.5 Tsp
Allergens
*5 Eggs, *10 Wheat, *11 Gluten, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3381 / 809 |
| Fats (g) | 17.5 |
| of which saturated (g) | 9.2 |
| Carbohydrates (g) | 104 |
| of which sugars (g) | 5.9 |
| Fibers (g) | 9.7 |
| Proteins (g) | 59.2 |
| Salt (g) | 1.5 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Fry chicken
Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through.
2 Prep vegetables
Meanwhile, wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice the lemon. Slice the zucchini thinly with a peeler. Grate the Parmesan.
3 Boil pasta
Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' (see step 5) or until cooked to your liking. While the pasta is cooking, remove a cup of pasta water.
4 Make sauce
Add the measured water (use the pasta water) to the chicken pan. Add the cream cheese. Stir well until smooth. Add 1 Tbsp of lemon juice , 0.75 tsp of grated lemon zest and 2/3 of the grated Parmesan.
5 Add greens
Once the pasta is done, add the zucchini ribbons and green peas and cook for a further 20-30 seconds. Drain,
6 Serve
Remove the chicken breasts from the sauce and transfer them to a chopping board. Slice the chicken. Toss the drained pasta in the creamy lemony sauce. Divide among plates and top with the chicken slices. Garnish with the remaining Parmesan and the basil leaves. Finish with a drizzle of olive oil and a grind of black pepper.
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