If you love lemon this dish is for you. The star of the dish is the Filotea Fettuccine al Limone pasta from Italy, it’s so fine and takes hardly any cooking time. The grated zucchini is a great base for the dish and helps to add a lovely creamy texture.
Half fill a medium to large size pot with water, add 1 tsp of salt and bring to the boil.
Meanwhile, place a large sauté pan on the heat, add olive oil and onions, sauté gently for 3-4 mins or until onions are translucent. Add the pancetta and stir for a further 2 mins, then add the chicken pieces. Spread these out so they have space, leave without stirring for 5 mins, so the chicken caramelises or browns on one side. Then stir in the courgettes, chilli (optional), lemon juice, lemon zest and garlic, stir for a further 3 to 4 mins until the chicken is cooked through and the courgettes are also cooked.
Finally, fold parmesan through the sauce, season to taste with sea salt and freshly ground pepper, bring to a simmer and then take off the heat and rest to one side.
Add the fettuccine into the boiling water and cook for approx. 4 mins as per packet instructions, until al dente. Drain but retain a little of the pasta cooking liquid to one side.
Fold the pasta through the chicken mix, if it feels dry, add a little of the retained pasta water to get the desired consistency.
Transfer to a serving bowl and serve with a simple green salad.
3 tablespoons olive oil
1 medium onion, peeled and finely grated
1 pack peppered pancetta, finely sliced
4-6 chicken thighs, excess fat trimmed off and sliced
2 large courgettes, washed and grated
Juice of two lemons, zest of one lemon
2 cloves garlic, peeled and crushed
250g Filotea Fettuccine al Limone
100g Parmigiana Reggiano, finely grated, plus extra to serve
½ chilli deseeded and finely sliced (optional)