Name: Chicken, coriander and lemon spaghetti
Cook time: 35 min
Yield: 4
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

Chicken, coriander and lemon spaghetti is full of fresh herb flavours. Light meat is perfect with the sweet nuttiness of coriander and sharp lemon. This pasta is great for summer – zesty and fresh minus all the heavy sauces.

Print Recipe

Chicken, coriander and lemon spaghetti

Serves: 4

Cooking Time: 35 mins

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

Instructions

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.

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

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

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).

Add grated Parmesan to the pasta and mix well.

Serve with plenty of grated Parmesan and rocket.