Lemony Chicken & Courgette Spaghetti

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Chop the chicken breast portions into large, bite-sized pieces

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium heat

Once hot, add the chopped chicken with a pinch of salt and cook for 4 min or until browned

While the chicken is cooking top, tail, then slice the courgette[s] into discs

Slice each individual courgette disc into matchsticks

Peel and finely slice (don't chop!) the garlic

Boil a kettle

Once the chicken is browned, add the sliced garlic and courgette matchsticks with a pinch of salt and cook for 5-7 min or until softened

While the courgette is cooking, add the spaghetti to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the pasta for 8-10 min or until cooked with a slight bite

Once done, drain the cooked spaghetti, reserving a cup of the starchy pasta water

Whilst the pasta is cooking, cut the lemon[s] in half

Cut 1/2 [1] lemon into 2 [4] wedges

Chop the chives finely

Once the chicken is cooked through (no pink meat!) and the courgette has softened, add the drained spaghetti and give everything a good mix up

Add the crème fraîche with the juice of 1/2 [1] lemon and 50ml [80ml] starchy pasta water and stir everything together until the sauce begins to stick to the pasta – this is your lemony chicken & courgette spaghetti

Tip: Add a splash more pasta water if your sauce is looking a little dry!