Herby Chicken, Zucchini & Caper Fettuccine

• Half-fill a large saucepan with boiling water and add 
a generous pinch of salt.
• Cook fettuccine over high heat until ‘al dente’,  
11 minutes.
• Reserve some pasta water (see ingredients). Drain 
fettuccine, then return to saucepan and drizzle with 
olive oil to prevent sticking.
TIP: ‘Al dente’ pasta is cooked through but still slightly 
firm in the centre. 

• While spaghetti is cooking, in a large frying pan, heat a drizzle of olive oil over high heat. 
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate.
  TIP: Chicken is cooked through when it is no longer pink in the middle.

• Wipe out frying pan, then return to medium-high heat with the butter and a drizzle of olive oil.
• Cook zucchini, tossing, until tender, 2-3 minutes.
• Add garlic & herb seasoning and the cracked black pepper and cook until fragrant 1 minute.
• Stir in light cooking cream, the lemon zest, stock concentrate, capers and reserved pasta water. Simmer until slightly thickened, 1-2 minutes.

• Remove from heat, then add cooked spaghetti and baby spinach leaves, tossing to coat.
• Add chicken and toss through spaghetti with a good squeeze of lemon juice. Season generously with salt.

TIP: Seasoning is key in this dish, so taste and season with more salt and pepper if needed.