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Ingredients
- fresh tagliatelle 250g
- shallot 1, finely sliced
- butter
- olive oil
- ready roasted chicken breasts 2, torn into chunks
- tarragon a small bunch, leaves picked and chopped
- lemon ½, juiced
- parmesan grated, to serve
Method
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Step 1
Cook half a pack of fresh tagliatelle and drain, reserving some cooking water. Fry the shallot in a knob of butter and a drizzle of oil in a frying pan until soft, then add the roasted chicken breast fillets to heat through and coat in the buttery oil.Add the pasta, chopped tarragon, juice of ½ a lemon and seasoning. Add a splash of the pasta water, if needed, to create a sauce that coats the tagliatelle. Serve with grated parmesan.
