15ProPoints®Value
Prep time: 10 min
Cook time: 12 min
Other time: 0 min
Serves: 2
Ingredients
| 150 g White Pasta, dry, tagliatelle Pinch of saffron strands | |
| 1 cube(s) Vegetable Stock Cube, make up to 50ml with hot water | |
| 100 g Medium Fat Soft Cheese | |
| 3 teaspoons Lemon, zest, finely grated (use 1 small lemon) | |
| 200 g Roast Chicken, Mixed Meat, Skinless, skinless and boneless, torn into pieces | |
| 50 g Petits Pois, boiled, or garden peas, thawed if frozen | |
| 1 pinch Salt, and freshly ground black pepper | |
| 4 leaf/leaves (large) Dried Basil, to garnish |
Instructions
- Put saffron strands into a bowl and add 3 tablespoons boiling water. Leave to infuse for 10 minutes. Cook tagliatelle in a large saucepan of lightly salted boiling water for 8-10 minutes, or according to pack instructions.
- Meanwhile, heat chicken stock and low fat soft cheese in a small saucepan, whisking until smooth. Stir in lemon zest, then the saffron and its liquid.
- Drain tagliatelle and return it to the saucepan. Add sauce, chicken and peas. Stir gently to heat through for 1-2 minutes, then serve, garnished with basil leaves.
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