Spaghetti Salsa Verde with Grilled Chicken

cook 20 mins
  • 1 tablespoon olive oil
  • 2 boneless, skinless chicken breasts
  • 400 g (13 oz) spaghetti
  • salt and pepper
  • large handful of flat-leaf parsley
  • small handful of basil leaves
  • 1 garlic clove, crushed
  • 5 tablespoons extra-virgin olive oil
  • 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.
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