Chicken and walnut tagliatelle
- 500g fresh tagliatelle
- 350g free-range chicken thighs
- 200g rocketarugulaX
- 80g walnuts
- fresh parmesan cheese
- 1 lemon
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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