- 4 small boneless and skinless chicken thighs
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 80g stale white bread, torn into small pieces
- 140ml whole milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 100g walnuts
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 1 large garlic clove
- ½ lemon, zested and juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 300g spaghetti
- 1⁄2 small bunch of parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- grated parmesan, to serve (optional)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Heat the grill to medium. Put the chicken on a baking tray, drizzle with ½ tbsp oil and season. Grill for 8-10 mins on each side or until cooked through. Shred the meat with two forks.
Meanwhile, soak the bread in the milk for 5 mins, then tip into a food processor with the walnuts, remaining oil, garlic, lemon zest and juice. Pulse to a smooth creamy texture. Season.
Bring a large pan of salted water to the boil. Add the spaghetti and cook according to pack instructions.
Drain the spaghetti, reserving a mugful of cooking water (about 200ml). Return the spaghetti to the pan and toss with the walnut sauce, shredded chicken, most of the pasta water and the parsley. Toss to coat, and add a little more pasta water to loosen, if you need to. Check for seasoning and serve in bowls topped with the parmesan.
How to make it veganRemove the chicken and use a dairy-free milk and vegan alternative to parmesan.