Lemon Chili Chicken

A recipe adapted from the Curves cookbook. Delicious and a bit more fattening.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 150  g  dried spaghetti
• 1⁄4-1⁄2 teaspoon  chili flakes
• 2  garlic cloves, crushed
•  yellow squash, 5 small
• 1⁄2  lemon, juice of
•  black pepper
• 500  g  chicken  tenderloin (or pork, turkey or veal)
• 200  ml  double cream
•  olive oil (for cooking)
•  parmesan cheese, for garnish

Directions

1. Cook pasta until aldente. Drain then set aside.
2. Heat oil and add garlic and chili and cook until fragrant.
3. Add chicken and lemon juice.
4. Cook chicken until mostly done, then remove chicken into a bowl.
5. Cook chosen veg until mostly done.
6. Return spagetti and chicken to the pan, add cream until all ingredients warmed through.
7. Serve, topped with parmesan to taste.
8. Use whatever fresh garden produce you have to enhance this dish.
9. Yum!