Tagliatelle with chicken, peas and Parmesan recipe

1001 ratingsRate
  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 385 calories / serving
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148759 HERO

Pre-heat the oven to 200 degrees. 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; 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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  • Calories
    385
    19%
  • Sugar
    1g
    1%
  • Fat
    21g
    30%
  • Saturates
    5g
    25%
  • Salt
    0.3g
    4%
of an adult's Reference Intake daily amount.
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