Lemon and Pepper Chicken Tagliatelle


Halve and squeeze one of the lemons into a bowl and add ¼ – ½ tsp of black pepper. Place the chicken breasts in the bowl and mix well. Allow to marinate for 30 minutes.

Remove the chicken and season with salt. Add Olive oil to a griddle pan or heavy based frying pan on medium heat. Add the chicken breast to the pan and cook for around 15minutes, turning halfway through, until the chicken is cooked through.

Meanwhile, bring a large pan of salted water to a boil and cook the tagliatelle according to the package instructions.

Mix the egg yolk with the juice of the remaining lemon and add salt and pepper to taste.

When the pasta is cooked, drain in a colander, reserving a little of the cooking water and return the pasta to the pan. While still hot, stir in the egg and lemon juice. The heat of the pasta will cook the egg. Add a little of the reserved pasta water if you wish.

Divide the pasta between four and slice the chicken breasts placing one on top of each plate. Serve with fresh chives or parsley.

Macro (Per serving) Gram Kcal %
Protein 48 192 47.52
Carbohydrate 35 140 34.65
Fat 8 72 17.82
Total 391.4

Serves 4


  • 2 Lemons
  • Freshly ground black pepper
  • 4 chicken breasts
  • Sea salt
  • 1 tbsp olive oil
  • 200g tagliatelle
  • 2 egg yolks
  • A pinch of fresh chives or parsley