Easily remove the chicken to make this vegetarian and just as delicious. 

Serves 4 

Ingredients

2 Tbsp canola oil
4 chicken breasts, sliced into 3cm strips
Salt and milled pepper
2 tsp lemon & herb spice
1 tsp chilli flakes
3 cloves garlic, grated
2 Tbsp butter
3 cups chicken stock
1 cup cream
250g tagliatelle or long pasta of choice
2 tsp lemon juice
20g parsley, finely chopped 

Method

1. Heat oil in a deep pan over medium-high heat. Toss the chicken with salt and pepper.
2. Fry the chicken for 3-4 minutes on each side, until golden all over.
3. Add the spices ,garlic and butter. Fry for another minute until fragrant. 
4. Pour in the stock and cream, stirring to loosen any bits stuck to the bottom of the pan. Bring contents to a simmer. 
5. Add the pasta and cook, covered, for 6-7 minutes, or until tender.
6. Uncover, add lemon juice and half the parsley.Stir everything well.
7. Serve in bowls, topped with the remaining parsley.

Recipe & Styling: Sjaan van der Ploeg
Photographs: Zhann Solomons  

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