A fast lunch or supper, the chicken grills in the time it takes to boil water and cook the pasta.

The sauce is simply stirred into the hot cooked food. Lining the grill pan with foil makes washing up easier.

Calorie count

Approx 500 calories per serving

Kit you’ll need

2 boneless, skinless chicken breasts
Black pepper
150g tagliatelle
1 courgette, sliced
2 tablespoons reduced fat creme fraiche
juice of ½ lemon
2 tbsp parmesan, finely grated
fresh parsley, chopped

Grill pan and tin foil
Knife
Saucepan
Sieve
Spoon

Step by step instructions

- Turn on at grill to high
- Line the grill pan with foil and place the chicken pieces on it. Season them with pepper
- Place under the grill and cook for about 12 mins, turning halfway through the cooking time
- While the chicken is cooking, bring a pan of water to the boil and start cooking the pasta adding the courgette slices for the last 2 minutes
- When the pasta and courgettes are cooked, tip them into the colander to drain, but reserve about four tablespoons of the cooking water in the saucepan
- Slice the cooked chicken into strips about 1cm thick and place in the saucepan, together with the crème fraiche, lemon juice and parmesan
- Heat gently to warm though, then add the cooked pasta and courgettes, together with the parsley

Points for style

Use fresh or frozen broad beans in place of courgette – simply add to the pasta pan five minutes before the end of cooking time. Remember to bring the pasta back to the boil after adding frozen veg.

Grilled or steamed fish makes a great alternative to chicken.