Lemon Chicken Linguini with Courgettes, Basil and Parmesan


Lemon Chicken Linguini with Courgettes, Basil and Parmesan

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Course Main Course
Servings 2


  • 1 chicken breast cut in half lengthwise to create two "breasts"
  • 1/2 cup flour or cornstarch
  • 1 tsp kosher salt
  • 1 tsp freshly ground pepper
  • 8 oz linguini
  • 2 mixed color courgettes (1 zucchini, 1 yellow squash, same size)
  • 1/2 bunch of fresh basil
  • 1 oz hunk of parmesan cheese
  • 1 lemon


  • Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
  • Place the flour or cornstarch in a shallow dish and season with salt and pepper. Lightly dredge the chicken halves in the seasoned flour and shake off any excess. Keep in mind that you are really just looking for a light coating here, not fried chicken breading.
  • Meanwhile, slice the courgettes lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!).
  • Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then gently add the chicken halves. Do not fuss with the chicken. Let the oil and the pan do their job to create a crispy crust. Once you can VERY GENTLY shake the pan and if the chicken gives a little, carefully turn the chicken to develop texture and color on the opposite side. Once the chicken is cooked all the way through to 160 degrees, remove it to a plate to rest but leave the oil in the pan.
  • Place the pan back on the heat and add the courgettes. Cook for 4 minutes, tossing regularly, while you finely slice the basil leaves, then stir them into the pan.
  • Toss the drained pasta into the courgette pan with a splash of reserved cooking water.
  • Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper.
  • Divide the pasta between two bowl or plates. Slice the chicken into thin strips and place across the top of the pasta. Finely grate over the remaining Parmesan and drizzle with 1 teaspoon of extra virgin olive oil before tucking in.
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