Ingredients

4 chicken breasts, skinned

6 tomatoes, halved

zest and juice 1 lemon

2 tsp olive oil

1 tbsp tarragon, chopped

300g tagliatelle

Method

Brush the chickenwith oil and the coat with the lemon zest and juice, tarragon and seasoning.

Put into a large roasting tin in just one layer.

Put under a hot grill for 5 minutes.

Turn the chicken over and add the tomatoes to the tin, cut-side up, brushing them lightly with oil.

Grill for a further 5-7 minutes until the chicken is cooked and the tomatoes are tender.

Now cook the tagliatelle in a large pan of boiling water, drain and return to the pan, add 1/2 tbsp olive oil and seasoning and toss.

Remove the chicken from the tin and cut into small strips.

Add the chicken and the tomatoes to the tagliatelle and mix well.

Cooks Comments and Tips

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