Recipe for Tagliatelle with broad beans, chicken, mustard and mint
Serves two
2 Large Shallots, finely chopped
2 tsp olive oil
2 small skinless organic chicken breasts, cut into bite sized pieces
160g Broad beans
150ml hot vegetable stock
1 tbsp grain mustard
2 tbsp half-fat creme-fraiche
2 tbsp chopped mint leaves
160g tagliatelle (dry weight)
Black pepper to season
Bring a pan of water to the boil for the pasta.
Heat the olive oil in a deep-sided frying pan for which you have lid. Cook the shallots in the oil for a couple of minutes on a gentle heat, then add the chicken breasts and cook for another two to three minutes, until golden on the outside.
Add the broad beans and vegetable stock to the pan and put the lid on. Simmer very gently for 10 minutes. While the chicken is simmering cook the pasta according to the packet instructions. When you come to drain the pasta, retain a cupful of the starchy cooking water.
Stir the creme-fraiche and mustard into the pan with the chicken etc and then tip in the freshly drained pasta. Give it a stir and if it seems a bit stuck together slosh in a bit of the reserved pasta water to loosen it up. Season with black pepper, stir through the chopped mint and serve.
Unlike most pasta dishes, this one really doesn’t seem to benefit from the addition of parmesan.