grated rind of 1 lemon, plus a squeeze of lemon juice
1–2 tablespoons capers, rinsed and drained
Rub the 1 tablespoon oil over the chicken breasts and season well. Cook under a preheated hot grill for 7 minutes on each side or until golden and cooked through.
Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente.
To make the salsa verde, place the herbs, garlic, oil, lemon rind and lemon juice in a small food processor or blender. Pulse for a couple of seconds, then add the capers and pulse a few more times to form a thick paste.
Drain the pasta, reserving a little of the cooking water, and return to the pan. Stir through the salsa verde, adding a little cooking water to loosen if needed, and season.
Cut the chicken into thick slices. Spoon the pasta on to serving plates and serve topped with the sliced chicken.