Lemony Free Range Chicken & Courgette Spaghetti

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

Chop your chicken into large, bite-sized pieces

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

Once hot, add the chopped chicken with a pinch of salt and cook for 5 min or until browned

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

Slice each individual courgette disc into matchsticks

Peel and finely slice (don't chop!) your 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 your pasta 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 pasta, reserving a cup of the starchy pasta water

Whilst the pasta is cooking, cut half your lemon[s] into wedges

Chop your chives finely

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

Add your crème fraîche with the juice of half the lemon[s] and 50ml [65ml] [80ml] starchy pasta water and stir everything together until the sauce begins to stick to the pasta – this is your lemony chicken & courgette pasta

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