Tagliatelle with chicken, peas and Parmesan recipe

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  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 425 calories / serving
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Pre-heat the oven to 200°C. Rub the olive oil all over the chicken legs and place on a baking tray. Sprinkle the parsley on top and roast for 30-40 minutes until cooked with no pink showing and the juices run clear; remove and allow to cool a little before shredding the meat from the legs.

10 minutes before the legs are cooked, cook the pasta in a large saucepan of boiling, salted water until al dente; usually 8-10 minutes. Add the peas to the pasta just before you are about to drain it.

Drain and reserve some of the cooking water. Toss with the shredded chicken and use a little of the cooking water if necessary to moisten. Adjust the seasoning if necessary. Transfer to serving plates and top with a little shaved Parmesan. 

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  • Ingredients

  • 300g tagliatelle
  • 100g frozen peas
  • 25ml olive oil
  • 25g Parmesan, finely shaved
  • 2 chicken legs
  • 1tbsp parsley
  • salt
  • pepper
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  • Energy 1803kj 425kcal 21%
  • Fat 7.8g 11%
  • Saturates 2.3g 12%
  • Sugars 5.8g 6%
  • Salt 0.5g 9%

of the reference intake
Carbohydrate 62.5g Protein 30.3g Fibre 5.1g


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