LIGHT AND EASY CREAMY LEMON PARMESAN CHICKEN WITH FRESH PAPPARDELLE AND GREEN BEANS

Serves 4

Ready in 30 minutes

Chicken and sauce

■ 1 leek, cut in half lengthways & thinly sliced

■ 2 garlic clove, minced

■ 1 lemon, zested and juiced

■ 600g chicken breast, cut into steaks

■ 2 tbsp flour

■ 1 drizzle of oil

■ 1 tbsp butter

■ 1 cup cream

■ ½ cup chicken stock

■ 150g baby spinach

Beans

■ 300g green beans, ends trimmed

■ 1 tsp butter

Pasta

■ 400g pappardelle

To serve

■ 50g grated parmesan

■ 1 bunch basil

Before you start: Bring two pots of hot salted tap water to boil.

Prep chicken: Cut leek in half lengthways and thinly slice. Mince garlic. Zest and juice lemon and set aside. Pat chicken dry and cut into steaks by placing your hand flat on top of chicken and slicing through horizontally. Season well with salt and pepper and toss with flour.

Cook chicken: Heat oil in a frypan on medium-high heat. Cook chicken for 3-5 minutes each

Each week Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag. side (depending on thickness), or until cooked through. Set aside to rest and keep pan on heat.

Cook sauce: Turn heat down to medium and add butter to frypan. When butter is melted, add leek and garlic and cook for about 5 minutes, until softened. Add cream and chicken stock, bring to boil, and simmer for 2-3 minutes, until thickened slightly. Add lemon zest, juice and spinach and cook for 1-2 minutes, until spinach is wilted.

Meanwhile, cook beans: Trim green beans. Add beans to one pot of boiling water and cook for 3 minutes, until bright green and tender. Drain, return to pot with butter and season to taste with salt and pepper. Keep warm, until ready to serve.

Cook pasta and finish sauce: Separate pasta so it is not stuck together. Cook in second pot of boiling water for about 3 minutes, until just tender. Drain well, add to sauce and mix to combine. Season with salt and pepper. Thinly slice chicken.

Serve: Top pasta with chicken, parmesan and basil leaves. Spoon over any leftover sauce and serve green beans on the side.