Chicken & broad bean summer pasta

Ingredients

• 300g Co-op tagliatelle
• 300g Co-op frozen British broad beans
• 600g pack Co-op British chicken breast fillets
• 1 onion, sliced into thin wedges
• 1 tbsp Co-op olive oil
• 125g pack Co-op baby spinach
• 125g Co-op reduced fat crème fraîche
• 50g Co-op parmesan wedge, finely grated
• Zest and juice of ½ lemon
• 70g Co-op Greek Feta cheese, crumbled

Method

1. Cook the tagliatelle according to the pack instructions, adding the broad beans for the last 3 mins of cooking time
2. While the pasta is cooking, heat a griddle pan to medium-high
3. Toss the chicken breasts and onion wedges in the oil and place onto the griddle pan
4. Cook the chicken for 8-10 mins each side, until cooked through
5. Move the onion wedges around every few minutes and remove once charred and softened
6. Slice the chicken
7. When the pasta is cooked, reserve 50ml of the cooking water, put the spinach in a colander, then drain the pasta over the spinach leaves to wilt them
8. Mix the crème fraîche, parmesan and lemon zest and juice together with the pasta and the reserved cooking water
9. Season, then serve topped with the sliced chicken and onions, and the Feta sprinkled over