By Matthew Luca
Ingredients
4 Chicken breasts
1/2 pack of Spaghetti
half of fresh lemon
4 cloves Garlic (skin off)
Rosemary Sprig
2 tablespoons olive oil
1 heaped tablespoon butter
1 small head of Broccoli flowers
1 white onion (cut into 4 lengthways skin off)
Salt & pepper to season
Parmesan cheese
Grilled artichokes (optional)
Method
Press flat the chicken breasts between 2 sheets of cling film with a meat tenderiser or rolling pin, season with salt & pepper and set aside.
bring a large saucepan of water to the boil, add a little salt and cook the spaghetti following the instructions and times as directed on the packaging, during the last 4 minutes add the broccoli flowers.
In a large heavy based frying pan add the olive oil and bring up to a moderate high heat, add the chicken breasts, garlic, rosemary and cook for 3 minutes on one side, turn the chicken over and add the onion and artichokes to the pan, continue cooking for 2 minutes then add the butter and a good squeeze of lemon juice, continue cooking now on a low heat for 3 minutes moving the ingredients around the pan to ensure a good spread of flavour. When done remove the cooked chicken, onions, artichokes from the pan and set aside for plating retaining the garlic and butter in the pan.
Drain off the water from the spaghetti & broccoli when cooked and combine in with the garlic and herb butter in the pan over a medium heat for around a minute before serving.
Place a good amount of spaghetti in a bowl or plate, top with the chicken and garnish with the onion, artichoke and a slight shaving of parmesan cheese.
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