Nutrition and extra info
Nutrition: Per serving
Chicken’s many plus points – its versatility, as well as the ease and speed with which it…
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
Walnuts are one of the most popular and versatile of all nuts. When picked young, they’re…
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Heat the grill to medium. Put the chicken on a baking tray, drizzle with ½ tbsp oil and season. Grill for 8-10 mins on each side or until cooked through. Shred the meat with two forks.
Meanwhile, soak the bread in the milk for 5 mins, then tip into a food processor with the walnuts, remaining oil, garlic, lemon zest and juice. Pulse to a smooth creamy texture. Season.
Bring a large pan of salted water to the boil. Add the spaghetti and cook according to pack instructions.
Drain the spaghetti, reserving a mugful of cooking water (about 200ml). Return the spaghetti to the pan and toss with the walnut sauce, shredded chicken, most of the pasta water and the parsley. Toss to coat, and add a little more pasta water to loosen, if you need to. Check for seasoning and serve in bowls topped with the parmesan.
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