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Photo of Chicken tagliatelle with saffron lemon sauce by WW

Chicken tagliatelle with saffron lemon sauce

16 - 17
PersonalPoints™ per serving
Total Time
22 min
Prep
10 min
Cook
12 min
Serves
2
Difficulty
Easy
This is a really tasty, quick-to-make pasta dish, with a lovely lemon sauce lifted with a hint of saffron.

Ingredients

White pasta, dry

150 g, tagliatellePinch of saffron strands

Vegetable stock cube(s)

1 cube(s), make up to 50ml with hot water

Medium fat soft cheese

100 g

Lemon(s)

3 teaspoons, zest, finely grated (use 1 small lemon)

Roast Chicken, Mixed Meat, Skinless

200 g, skinless and boneless, torn into pieces

Petits Pois, boiled

50 g, or garden peas, thawed if frozen

Salt

1 pinch, and freshly ground black pepper

Dried Basil

4 leaf/leaves, large, to garnish

Instructions

  1. Put saffron strands into a bowl and add 3 tablespoons boiling water. Leave to infuse for 10 minutes. Cook tagliatelle in a large saucepan of lightly salted boiling water for 8-10 minutes, or according to pack instructions.
  2. Meanwhile, heat chicken stock and low fat soft cheese in a small saucepan, whisking until smooth. Stir in lemon zest, then the saffron and its liquid.
  3. Drain tagliatelle and return it to the saucepan. Add sauce, chicken and peas. Stir gently to heat through for 1-2 minutes, then serve, garnished with basil leaves.

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