Chicken Limone

Name: Chicken Limone with Green Tagliatelle
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Tagliatelle; 1 Tsp of Salt; 2 Pieces of Small zucchini; 100 Grams of Green peas; 300 Grams of Chicken breast; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Pieces of Lemon; 30 Grams of Parmesan; 150 ML of Water; 80 Grams of Cream cheese; 15 Grams of Fresh basil; 1 Tbsp of Olive oil; 1 Tsp of Black pepper

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*

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, *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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