Chicken, lemon, parmesan and parsley spaghetti

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This is the easiest and most delicious pasta meal I know of - it's great for lunch, as an entrée or as a main dish. It will never disappoint!

Serves 6

Prep time: 20 minutes

Cooking time: 15 minutes

500g chicken tenderloins (or sliced chicken breast)

2 Tbsp olive oil for cooking

½ cup good quality olive oil

¼ - ½ cup lemon juice, depending on your taste

½ cup chopped Italian parsley

1 cup grated parmesan

¼ tsp salt and ¼ tsp freshly ground black pepper

600g dried spaghetti (buy the best quality you can afford)

Bring a large pot of salted water to the boil. As a guide, 100g pasta requires 1L of water. Add the dried pasta to the boiling water and cook until firm to the bite (7-12 minutes).

Heat the 2 T olive oil in a pan to a moderately to high heat. Add half the tenderloins and cook until golden on one side, turn and cook through (about 2 minutes). Cook the rest of the chicken. Set aside.

In a bowl whisk together the olive oil and lemon juice until well mixed. Add the chopped parsley, grated parmesan, salt and pepper and whisk until creamy.

Drain the pasta. Add the cooked chicken and sauce to the pasta and toss well so that the pasta is well coated. Serve immediately.

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