A great low-fat supper with a good source of vitamin C, counts as 1 of 5-a-day
Prep:10 mins
Serves 4
500g skinless chicken breastszest and juice 1 lemon1 tbsp chopped tarragon or 1 tsp dried2 tsp olive oil8 small tomatoes, halved300g tagliatelle
STEP 1Heat the grill to high. Coat the chicken with the lemon zest and juice, tarragon, salt and pepper. Put in a large, shallow ovenproof dish or roasting tin in one layer. Brush lightly with a little oil, then grill for 6 mins. Turn the chicken over and add the tomatoes to the dish, cut-side up, brushing them lightly with oil. Grill for a further 6-8 mins until the chicken is cooked and lightly browned and the tomatoes are tender.STEP 2Meanwhile, cook the pasta in a large pan of boiling water according to pack instructions. Drain well, reserving 150ml of the cooking water, then return to the pan. Remove the chicken from the dish and cut into chunks. Add to the pasta with the tomatoes, cooking water and pan juices. Toss everything together well and serve.
