1 cup (250 ml) lightly packed flatleaf parsley, chopped

6 tablespoons (90 ml) olive oil

Grated zest of 1 lemon

3 tablespoons (45 ml) lemon juice

1 clove garlic, finely chopped

3/4 lb (375 g) spaghetti or other pasta

2 skinless and boneless chicken breast halves, cut into thin strips

1/2 cup (125 ml) grated ParmigianoReggiano cheese

Salt and pepper

In a bowl, combine the parsley, 60 ml ( cup) of olive oil, lemon zest and juice, and garlic. Season with salt and pepper. Set aside.

In a large pot of salted boiling water, cook the pasta until al dente. Drain. Set aside.

In the same pot or in a skillet, brown the chicken in the remaining oil. Season with salt and pepper. Add half the parsley oil and cook for 1 minute to coat the chicken. Add the pasta and the remaining parsley oil. Toss well and heat through. Adjust the seasoning. Sprinkle with the Parmesan. Serve with a salad.

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