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Chicken and walnut tagliatelle

  • 500g fresh tagliatelle
  • 350g free-range chicken thighs
  • 200g rocket
  • 80g walnuts
  • fresh parmesan cheese
  • 1 lemon
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

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    1 Cut the chicken into bite-sized pieces, heat a large non-stick pan and sauté the chicken for a few minutes until browned.  Add the lemon juice, zest and walnuts to the pan.

    2 Cook the pasta in boiling water for 4 minutes.

    3 Check the chicken for done-ness, remove the pan from the heat. Drain the pasta, add to the chicken, toss in the rocket leaves and a splash of olive oil.

    4 Serve with freshly grated parmesan and a glass of wine.

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