2chicken breastsor 4 chicken thigh fillets, chopped into pieces
1/2tspdried chilli flakes
Juice of 2 lemons
a handful of fresh parsleyfinely chopped
salt and pepper
100ggreen beanstopped and tailed and chopped in half
Pop the pasta onto cook
Melt the butter in a deep frying pan, then add the chicken and season with salt and pepper.
Stir fry the chicken on a medium-high heat for a couple of minutes, then add in the chopped garlic and dried chilli. Stir fry on a medium heat for another 2-3 minutes (don't allow garlic to brown)
Pour the lemon juice into the garlicky chicken mixture and stir well, leave simmering gently until your pasta is cooked.
When the pasta only has a couple of minutes remaining, add in the green beans to cook with it. Then once the pasta is cooked, drain it, and then stir through the lemony chicken so it's well coated in the juices and flavours.
Add in the fresh chopped parsley and stir through. Serve topped with parmesan and more freshly ground black pepper.
Rocket salad goes perfectly with this. It's also nice without the chilli if you aren't a fan of spicy food!