Gluten-free pasta with lemon caper chicken

Ingredients

For 1 serving

• Gluten-free pasta70 g
• Chicken breast120 g
• Spinach100 g
• Capers8 g
• Lemon juiceto taste
• Extra virgin olive oil2 teaspoons
• Parsleyto taste
• Saltto taste

Method

1. Put the pasta water on to boil. Cut the chicken breast into thin slices, about half a centimetre; wash the spinach, rinse the capers and chop the parsley.
2. When the water boils, salt it and cook the gluten-free pasta for the packet time, tasting a minute early, until al dente.
3. Meanwhile heat the olive oil in a frying pan over medium-high heat and brown the chicken for 2 minutes per side, until golden and cooked through; season with salt.
4. Add the capers, the lemon juice and a small ladle of the cooking water and let it reduce for 1–2 minutes, until slightly syrupy. Add the spinach and cook for a minute, until wilted.
5. Drain the pasta and toss it in the pan with the chicken for a minute; finish with the parsley.