Chicken Papardelle with Saffron Lemon Sauce

This is a really tasty, quick-to-make pasta dish, with a lovely lemon sauce lifted with a hint of saffron.

Ingredients for 2 people

  • 200 gr pasta, dried, papardelle
  • a pinch of saffron strands
  • 1 portion stock cube chicken, make up to 50ml with hot water
  • 100 g low-fat soft cheese
  • 3 teaspoon lemon(s), zest, finely grated (use 1 small lemon)
  • 200 g roast chicken, skinless and boneless, torn into pieces
  • 50 g petits pois, or garden peas, thawed if frozen
  • 1 pinch salt, and freshly ground black pepper
  • 4 large leaf basil, to garnish


  1. Put the saffron strands into a bowl and add 3 tablespoons boiling water. Leave to infuse for 10 minutes.
  2. Cook the papardelle in a large saucepan of lightly salted boiling water for 8-10 minutes, or according to pack instructions.
  3. Meanwhile, heat the chicken stock and low fat soft cheese in a small saucepan, whisking until smooth. Stir in the lemon zest, then the saffron and its liquid.
  4. Drain the papardelle and return it to the saucepan. Add sauce, chicken and peas. Stir gently to heat through for 1-2 minutes, then serve, garnished with basil leaves.

Recipe via Weight Watchers

By | 2017-08-09T17:54:43+01:00 August 20th, 2009|Chicken, Cooking|