Lemon Chicken Tagliatelle - cooking recipe

Ingredients

2 tbsp butter
2 tbsp plain flour
250 ml semi-skimmed milk
350 ml vegetable stock
1 None lemon, juice and grated zest
400 g tagliatelle
1 tbsp oil
400 g chicken breast fillet, diced
6 sprigs fresh sage, finely chopped
15 g fresh chives, finely chopped
6 sprigs fresh flat-leaf parsley, 4 tips reserved for garnish, remainder finely chopped

Preparation

Melt the butter in a saucepan, add the flour and cook for 2 mins, stirring. Slowly add the milk and stock and simmer for 2 mins, stirring. Add the lemon zest and season with salt and black pepper. Add lemon juice to taste.
Cook the pasta in boiling salted water according to package directions. Heat the oil in a frying pan and cook the chicken, turning, for 5 mins, until browned all over. Season with salt and black pepper.
Drain the pasta and add to the chicken along with the sauce. Toss well and arrange on serving plates. Sprinkle with chopped herbs and garnish with parsley.