Tagliatelle with Chicken and Green Beans 

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A quick, filling, nutritious lunch from Bill Granger's cookbook, 'Bills Open Kitchen'.

Ingredients:

400 g chicken breast fillets, thinly sliced

1 Tbsp extra virgin olive oil

3 garlic cloves, finely sliced

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

375 g tagliatelle

200 g baby green beans, topped (not tailed) and sliced from end to end on the diagonal

1/2 cup chicken stock

2 Tbsp Parmesan cheese, grated

50 g basil leaves

Directions:

Place the chicken, extra virgin olive oil and garlic in a bowl and stir to combine. Season with the salt and pepper.

Cook the pasta in a large pot of boiling, salted water until al dente and drain well.

Meanwhile, five minutes before the pasta is cooked, place a large frying pan over a high heat until hot. Spray with cooking spray and heat for five seconds. Add the chicken and the marinade and sear quickly for 30 seconds. Add the beans and reduce the heat to medium. Cook for another two minutes, stirring occasionally. Return the heat to high, add the stock and simmer for 30 seconds. Add the pasta and toss to combine.

Divet he pasta evenly between four bowls and top with freshly grated Parmesan cheese, basil and lots of freshly ground black pepper.

Author:

Bill Granger - Bills Open Kitchen

Member Comments: (2)

By: babblesmurf - 2011-05-06
Just made this for the first time. Surprisingly tasty - the garlic gives it a great flavour. If you like your beans well cooked I would suggest par boiling.

By: lynleyy - 2009-01-31
Sounds wonderful as I have a surplus of fresh green baby beans. This will be my second choice as am looking for a side dish initially.