3 skinless chicken breasts, butterflied
1 large lemon, thinly sliced
250ml white wine
1 tsp crushed garlic
240gm tagliatelle
100gm baby spinach, finely shredded
50gm basil leaves, finely shredded
Method
Heat the oven to 200ºC.
Spray an oven-proof dish with non-stick cooking spray.
Stir the garlic into the wine.
Lay the lemon slices over the bottom of the dish.
Place the butterflied chicken on top, in a single layer.
Pour over the garlic-y wine.
Bake in the oven for 10 minutes.
Turn the chicken over and bake for another 5 minutes.
Rest the chicken for 5 minutes, then cut or shred into strips.
Strain the juices from the baking dish and set aside.
Meanwhile, cook the tagliatelle in lightly salted water until just al dente.
Stir through the spinach and basil and allow the spinach to wilt.
Drain the tagliatelle and put it back in the pan.
Pour over the reserved juices.
Stir through the chicken.
Serve with a mixed salad, if desired.
