Chicken and walnut tagliatelle

1 Cut the chicken into bite-sized pieces, heat a large non-stick pan and sauté the chicken for a few minutes until browned.  Add the lemon juice, zest and walnuts to the pan.

2 Cook the pasta in boiling water for 4 minutes.

3 Check the chicken for done-ness, remove the pan from the heat. Drain the pasta, add to the chicken, toss in the rocket leaves and a splash of olive oil.

4 Serve with freshly grated parmesan and a glass of wine.