Chicken Spaghettini with fried capers

(print)

1 lbs boneless chicken
6 Tbs extra virgin olive oi;
3 Tbs Capers
2 Tsp chili flakes (or less if you dont want it too spicy)
3 cloves of fresh crushed garlic
3 Tbs fresh lemon zest
Juice from 1/2 lemon
600 grams of fresh spaghettini pasta
Fresh shaved parm
fresh pepper and salt

Fry chicken ( a pre bought roaster will work too) and shred it with your hands..no choppy.
Pour out chicky fat (leave some chunks) from pan and add olive oil, capers, chili flakes, garlic and cook 3-5 min on medium heat.

Add chicken plus lemon zest and then squeeze in juice from lemon for good measure.

Cook spaghettini and then mix everything together and finish with basil, fresh parm and pepper and sea salt.

Adam Woodall says the key to this meal is FRESH.

It is one of my kids favorites. Dont mess around with it.

This serves 2, so double it or triple it depending on crowd.