Chicken tagliatelle with saffron lemon sauce
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
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
1 pinch, and freshly ground black pepper
4 leaf/leaves, large, to garnish
- 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.
- 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.
- 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.