Pasta with lemon sauce and chicken fillet

Ingredients for 2 servings:

• 300 g chicken breast fillet(s)
• 250 g linguine or spaghetti
• 1 organic lemon(s)
• 4 tbsp butter
• 5 sprigs of parsley
• 50 g Parmesan
• 1 tbsp olive oil
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut two wider strips of zest from the lemon and cut into thin strips. Grate the rest of the zest and squeeze out the juice. Grate the Parmesan cheese. Roughly chop the parsley. Season the chicken with salt and pepper and sear it in a pan with 1 tablespoon of olive oil. Reduce the heat and let it cook slowly, sprinkling with some chopped parsley. Now cook the pasta in plenty of salted water until just al dente; it will continue to cook a little in the sauce later. Melt the butter in a large pan. Add the still-wet pasta to the pan with the butter and another 3 tablespoons of the pasta water. Mix everything well, then add the Parmesan cheese and mix well again to thicken the sauce and let it melt. Stir in the parsley, lemon juice and lemon zest and season with pepper. Serve the pasta and chicken on plates and garnish with lemon strips, some Parmesan cheese and pepper.