Lemony chicken and chilli pasta

• porsi: 4

Bahan-bahan

Olive oil

4 chicken fillets, cut into thin strips

Salt and freshly ground black pepper

2 red chillies, deseeded and finely chopped

A handful of fresh parsley, chopped

200g creme fraiche

Juice of 1 lemon, divided

450g linguine

Petunjuk

1 Heat a few lugs of olive oil in a frying pan over a medium heat. Add the chicken strips and season with salt and plenty of black pepper Fry for a few minutes, then add the chillies and parsley. Fry for 5-7 minutes, until the chicken is fully cooked and golden. Add the creme fratche and half the lemon juice and let the sauce simmer for a few minutes.

2 Meanwhile, cook the linguine in a large pan of boiling salted water, according to the packet instructions. Always cook pasta in a large volume of water. The Italians say the water should be as salty as sea water, so use plenty of salt and you won't have to season after cooking. Cook the pasta until al dente (tender but firm to the bite).

3 Drain the pasta, keeping back a few tablespoons of the cooking water. Return the pasta to its pan and stir with the cooking water. This will help to loosen the pasta and retain the seasoning. Add the chicken mixture to the cooked pasta and stir well to combine.

4 Taste and add more lemon juice if needs be. Serve immediately in warmed bowls.

Catatan

This is a super-quick, effortless dish. It's a

really handy one when you're tired and not in

the mood to cook, but still want to be well fed!

It takes just a handful of ingredients to make

the sauce and, once the chicken is cooked, the

meal comes together in a flash. I use linguine

but any shape will do. It's a surprisingly light

dish — the perfect pick-me-up supper.