Mahnke Family Recipes- Chicken & broad bean tagliatelle

4 breasts6.0 breasts8 breasts12 breasts chicken - skinless4 breasts chicken - skinless
1 t / 1 g1 ¹⁄₂ t / 1.5 g2 t / 2 g3 t / 3 g olive oil1 t / 1 g olive oil
³⁄₄ lbs / 300 g1 ¹⁄₈ lbs / 450.0 g1 ¹⁄₂ lbs / 600 g2 ¹⁄₄ lbs / 900 g tagliatelle³⁄₄ lbs / 300 g tagliatelle
1 c / 175 g1 ¹⁄₂ c / 262.5 g2 c / 350 g3 c / 525 g fresh or frozen broad beans1 c / 175 g fresh or frozen broad beans
¹⁄₄ c / 85 g³⁄₈ c / 127.5 g¹⁄₂ c / 170 g³⁄₄ c / 255 g creme fraiche¹⁄₄ c / 85 g creme fraiche
1 whole1 ¹⁄₂ whole2 whole3 whole lemon juice1 whole lemon juice
6 T / 30 g9.0 T / 45.0 g12 T / 60 g18 T / 90 g parmesan - finely grated6 T / 30 g parmesan - finely grated
¹⁄₄ c / 25 g³⁄₈ c / 37.5 g¹⁄₂ c / 50 g³⁄₄ c / 75 g Small handful parsley - chopped¹⁄₄ c / 25 g Small handful parsley - chopped

Really wonderful with fresh broad beans, also known as fava beans in the US. When we had an allotment garden, I always looked forward to this dish.

Heat grill/broiler to high. Put the chicken onto a roasting tray, coat with the oil, season, then grill for about 12 mins, turning halfway through the cooking time. (You can pan fry them as well.)
Meanwhile, boil the pasta, adding the beans for the final 3 mins, then drain, reserving 150ml of the cooking water.
Shred the cooked chicken and put into the pasta pan with the creme fraiche, lemon juice, 4 tablespoons Parmesan and the reserved cooking water.
Heat gently, season to taste, then stir in the parsley and pasta.
Serve sprinkled with the remaining Parmesan.

Mahnke Family Recipes