Recipe: Chicken, coriander and lemon spaghetti

Ingredients

375g spaghetti
60ml (¼ cup) olive or avocado oil, plus extra to drizzle
500g skinless chicken thighs, deboned and sliced
2 garlic cloves, chopped
1 red chilli, finely chopped
Sea salt and freshly ground black pepper, to taste
Large handful fresh coriander, chopped
Small handful fresh flat-leaf parsley, chopped
Juice and zest of 1 large lemon
Parmesan, grated, to serve
Fresh rocket, to serve

Method

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to packet instructions, drain, drizzle with olive or avocado oil and set aside.

2. Heat a large non-stick pan over high heat and add 30ml (2 tbsp) olive or avocado oil.

3. Fry the chicken until golden. Add the garlic and chilli, and season well.

4. Fry for another minute and add the chicken to the cooked pasta. Add the coriander, parsley, lemon juice and zest, and season. Add the remaining oil – you may need another 15 – 30ml (1 – 2 tbsp).

5. Add grated Parmesan to the pasta and mix well.

6. Serve with plenty of grated Parmesan and rocket.

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