200g Poachers smoked chicken breast
with tarragon and lemon zest, sliced
knob of butter and drizzle of oil for frying
sea salt akes
350g tagliatelle pasta
1 clove fresh garlic, crushed
200g tenderstem broccolini, cut into orets
100g creme fraiche
40g parmesan, nely grated
60ml liquid chicken stock
50g walnut kernels roasted and chopped
In a large, non-stick frying pan, brown the chicken and garlic with a knob of butter and drizzle of olive oil.Boil the tagliatelle in salted water. For the last three minutes of cooking, add the tenderstem broccolini.
Drain and toss in the pan used for browning the chicken along with the creme fraiche, parmesan and chicken stock. Mix well over a medium to low heat until warmed through and the cheese has melted into the sauce. Serve the pasta tossed with walnuts and
seasoned with sea salt flakes.