Two chicken breasts
275g chestnut mushrooms
180g fresh fettuccine
Juice and zest of one lemon
One clove of garlic
2tsp chilli flakes
A good grating of parmesan
4tbsp of good olive oil
1tbsp chopped parsley
Salt and pepper to season
Shake up weeknight family meals with this zesty and exciting dish.
Preparation: Preheat oven to 200°C.
Heat half the olive oil in a sauté pan, season the chicken and brown it all over. Add the garlic and mushrooms then sauté well, tossing around a little to mix.
Put the pan in the oven and cook for about 20 minutes then remove and leave to rest.
While the chicken is in the oven, bring a large pan of salted water to the boil and cook the pasta for about three to four minutes, until al dente.
Drain the fettuccine, put back in the pan and then add the remaining olive oil, chilli flakes and lemon zest and juice and stir well.
Add the chicken, garlic and mushrooms, stir well, add the parsley and check the seasoning.
Serve and add parmesan to taste.