Pasta with creamy lemon chicken and fresh green beans

A light and fresh spring dish, just as it should be. You can adapt the vegetables in this dish to whatever is available or whatever you prefer.

Preparation

1. If you are using fresh green beans or peas, top and tail them first. Flatten the chicken fillet with a rolling pin or meat hammer. Heat oil/butter in a frying pan over medium heat. If you are using a grill pan, brush it with a little oil. Cook the chicken until it is just cooked through; about 5 minutes on each side. Place it on a cutting board to rest and cover with aluminium foil to keep warm.
   Sauté the shallots until translucent over medium heat in the frying pan and add the cream. Let it heat gently. Add the green beans or peas. If you are using diced courgette, cook it with the shallots.
   Put a pan of water with a pinch of salt on and bring it to a boil. Meanwhile, cut the chicken into strips and add them to the cream. Stir in the lemon juice little by little, to taste, and let it simmer gently. Stir occasionally.
   When the water is boiling, add the pasta. If you are using dried pasta, it will take longer to cook than fresh pasta. Keep in mind that your sauce should not reduce too much.
2. Drain the pasta and return it to the pan to finish the sauce and keep it warm. Season the sauce with salt and pepper and add the lemon zest. Pluck parsley leaves or chop them finely.
3. Place the pasta on the plates. Cut the chicken into strips and distribute over the pasta, then pour over the sauce. Garnish with parsley and, if desired, an additional lemon wedge.