Lemon Chicken Linguine

The Asian-Italian fusion of this dish may be unusual, but the flavour combinations work. The simple olive oil and sea salt seasoning complements the zesty lemon, infused with ginger, garlic and a gentle hint of fresh chilli. This dish is much loved in my home!

ingredients

1. 400 grams linguine (alternatively, you can use fettucine)

2. 1 red chilli, finely chopped

3. 2 cloves garlic, finely chopped

4. 2 tablespoons ginger, finely chopped 4 tablespoons olive oil

5. 1 roast chicken, shredded

6. 2 medium zucchinis, grated 120 grams baby spinach Zest of 1 medium lemon

7. 3 tablespoons lemon juice Salt to taste

8. Grated parmesan (to serve)

method

1. Place pasta in a pot of boiling water and cook until al dente; drain and set aside.

2. While the pasta is cooking, heat a deep frying pan (or wok) over high heat. Add 2 tablespoons of olive oil, garlic, ginger and chilli and cook for 1 minute.

3. Add lemon zest and zucchini and cook, stirring, for 1 minute.

4. Add shredded chicken and 2 tablespoons of olive oil to the pan, stirring until the chicken is heated through.

5. Add the pasta to the pan with the lemon juice, tossing to combine.

6. Stir through the spinach and add salt to taste.

7. Place in bowls and top with parmesan, to taste.

RECIPE SERVES: 4 people

Sarah Gory