Tagliatelle with Lemon and Thyme Chicken

On childfree evenings I like to whip up quick and easy dinners for the Mr and I so we can go out or have a relaxing evening together at home. This was a bit of a successful experiment which combines some of my favourite flavours (lemon and thyme) and it was all completed within 25 minutes, including the homemade pasta, which I was fairly impressed by.

 

 

Ingredients (serves 2)

 

To make the pasta

250g plain flour

2 medium eggs

60ml water

2 chicken breast fillets

1 lemon, juice and zest

1 garlic clove, finely cut

300g soft cheese (I used Philadelphia light)

1tbsp dry thyme or a handful of fresh, chopped

 

 

Method

• Make the pasta first. Combine the flour with the 2 eggs and water to create a soft dough. It shouldn't stick to your fingers so add a little more flour if necessary and it shouldn't be too crumbly so add a little more water if required. I have a pasta machine to get the correct thickness and shape but feel free to roll it out and slice it into strips around 1cm wide and 15cm long and then set to one side while bringing a pan of water to the boil.

• Cook the chicken in a pan over a medium heat until lightly browned and then add the garlic.

• Heat for a further minute before adding the lemon juice, lemon zest, cheese and thyme. Stir thoroughly and reduce the heat.

• Cook the pasta for around 5 minutes, drain and gently stir it into chicken so it's all coated in sauce.

• Scoff!

 

What are your favourite flavour combinations?

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