Start with the sauce.

Cup of Yum
1. Mix the lemon juice, lemon zest, olive oil, parmesan, salt, and black pepper together in a measuring cup. 6 tbsp lemon juice1½ tbsp / 3 lemon zest⅔ cup / ⅔ cup olive oil⅔ cup / 65 g grated Parmesan¾ tsp / 0.75 teaspoon salt2 tsp freshly ground black pepper
2. Set the sauce to one side.

For the chicken and pasta

1. Lay your chicken breast flat on the board and use a large sharp knife to cut sideways through the breast. Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board until you have two plump fillets.1 chicken breast
2. Add the olive oil, black pepper, dried parsley and lemon zest to a bowl and mix together well. 1 tbsp oil1 tsp freshly ground black pepper¼ tsp / 0.25 teaspoon dried parsley1½ tbsp lemon zest
3. Pour this lemon pepper mixture over the chicken fillets and massage until well covered.
4. Combine the flour and salt in a shallow bowl.1 ½ tbsp / 1.5 tablespoon AP flour¼ tsp / 0.25 teaspoon salt
5. Take each chicken fillet and lightly coat it in the flour.
6. Place a large skillet/fry pan over medium heat, add the oil and let it heat up whilst you get the pasta on.½ tbsp / 0.5 tablespoon oil
7. Bring a big pan of water to a boil, add the salt and then add the pasta, set a timer for a minute less than the packet suggests.1 tbsp salt11 oz / 310 g spaghetti
8. Once the pasta is boiling, cook the chicken for 3-4 minutes on each side or until the internal temperature reaches 165ºF/73ºC.
9. Once cooked remove the chicken from the pan and slice into thin strips. If you do this at an angle you will get larger looking slices.
10. When the pasta is cooked remove 2 cups of the pasta cooking water and then drain.
11. Add a ¼ cup of the cooking water to the prepared sauce, stir well and then pour over the pasta. Stir well and add more cooking water until you have a smooth light sauce coating the pasta.
12. Serve immediately with the sliced chicken and an extra garnish of parsley, pepper and lemon zest.