LEMONY CHICKEN AND SPINACH SPAGHETTI

Prep time 10 mins Cooking time 2 hours with rest time Serves 6-8

SPAGHETTI

250g spinach, rinsed, stems removed and chopped 400g cake flour 3 extra-large eggs 1 tsp lemon pepper Olive oil, to drizzle

SAUCE

Olive oil, for cooking 6 chicken breasts, butterflied 1 onion, chopped 4 tbsp capers, drained 4 garlic cloves, thinly sliced 2 small red chillies, deseeded and finely chopped 1 lemon, zest and juice of A handful of baby spinach 250ml cream A handful of basil, chopped Pecorino cheese shavings, to serve

To prepare the spaghetti dough, place the spinach in a saucepan and

sauté on low heat until it wilts completely, about 5 minutes. Keep aside to cool and squeeze out any extra moisture, then blitz to make a smooth purée. Place the flour in a heap on a clean surface. Make a well in the centre then add the eggs, spinach purée and lemon pepper. Gently whisk with a fork, drawing in the flour as you go.

Knead on a flour-dusted surface for about 5 minutes until smooth. Wrap in cling film and keep aside for 30 minutes to rest. Divide the dough into 4 portions. Flatten one portion slightly and cover the rest. Set the pasta machine on the widest setting and flour the machine and dough well. Knead through the machine 4 times, folding the dough and rolling until a long strip forms. Continue feeding the dough through, setting the machine a notch thinner every time, until you reach the second-last setting. Cover with a damp cloth and keep aside. Repeat with the remaining dough.

Cut the sheets into spaghetti using a spaghetti-cutter. Cook in batches in boiling salted water with a splash of oil for about 8 minutes, or until al dente. Drain the water and drizzle with oil. For the sauce, in a pan heat a splash of oil on high and cook the chicken through, 3 minutes per side. Season and shred. Set aside. Add another splash of oil to the pan and sauté onion, capers, garlic and chillies. Return the chicken along with the lemon zest and juice, spinach and cream. Simmer for 5 minutes or until the sauce thickens and season.

Pour the sauce over the spaghetti. Garnish with chopped basil and pecorino shavings and serve.