| 1. |
Using the juice and zest of 1 lemon, add the olive oil. Chop chicken into chunks and leave covered to soak in this mixture for at least half an hour (or overnight). |
| 2. |
When ready to prepare meal, gently stir-fry chicken until browned thoroughly. (Use a frying pan with lid, a saucepan lid will do as long as it covers the chicken). |
| 3. |
Whilst this is cooking, boil the pasta according to instructions, drain. |
| 4. |
Whisk together the other ingredients to form the pasta sauce. Once the pasta drained, return to pan on a very low heat and pour sauce over. Stir through thoroughly. |
| 5. |
Serve pasta in bowls with chicken placed on top. A nice finishing touch is to retain a little of the sauce to pour over the top - and a light sprinkling of parmesan and freshly chopped herbs adds a good look if entertaining. |
| 6. |
Note: I do not add any salt or pepper during cooking. As this is such a light dish, you may find you do not require any either, so place on the table to suit individual diners. |
