Chicken tagliatelle with sugar snaps and dill

Chicken tagliatelle

Ingredients :

250g tagliatelle
350g asparagus, trimmed and cut into 2cm lengths
325g sugar snap peas, trimmed
2tsp olive oil
400g lean chicken mince 
2 garlic cloves, crushed
Zest 1 lemon
125ml hot reduced-salt chicken stock
40g parmesan, grated, to serve
3tbsp chopped fresh dill, to garnish

Method :

Cook the tagliatelle in a large saucepan according to the pack instructions, adding the asparagus and sugar snap peas for the last 1 min of cooking time. Drain, return to the pan and cover to keep warm.

Meanwhile, heat the oil in a large non-stick frying pan set over a high heat. Add the chicken mince and cook, stirring, for about 5 min or until golden and cooked through. Add the garlic and lemon zest and cook for a further 1 min. Stir the chicken mixture into the pan with the pasta and veg.

Add the stock to the saucepan, then reduce the heat to low and stir the chicken and vegetable mixture until a light sauce forms.

Serve the pasta, sprinkled with the parmesan and ground black pepper, garnished with the dill.

prep 10 min 
cook 10 min