Chicken Linguine With Tomatoes And Chilli

Bring a large saucepan of well-salted water to the boil for the linguine. Slice the chicken into strips, halve the cherry tomatoes, slice the chilli and garlic, and roughly chop the parsley.

Heat 1 tablespoon of the cooking oil in a large frying pan over medium-high heat. Season the chicken with salt and black pepper, then cook for 4–5 minutes until golden and cooked through. Transfer to a plate and set aside.

Reduce the heat to medium and add another tablespoon of oil if needed. Add the garlic and sliced chilli and sauté for 1–2 minutes until fragrant, stirring constantly so the garlic does not burn.

Add the cherry tomatoes with a pinch of salt and black pepper. Cook for 4–5 minutes, stirring occasionally, until the tomatoes soften, begin to burst and release their juices into the pan.

Meanwhile cook the linguine according to the packet instructions until al dente. Reserve a cup of pasta water, then drain. Return the chicken to the tomato pan, add the linguine and toss everything together, loosening with a splash of pasta water and the remaining oil if needed.

Stir through most of the chopped parsley and squeeze over the lemon juice. Taste and adjust the seasoning. Serve immediately with the remaining parsley and optional chilli flakes scattered over the top.