Lemon Chicken Pasta with Parsley | RICARDO

Ingredients

• 1 cup (250 ml) lightly packed flatleaf parsley, chopped
• 6 tablespoons (90 ml) olive oil
• Grated zest of 1 lemon
• 3 tablespoons (45 ml) lemon juice
• 1 clove garlic, finely chopped
• 3/4 lb (375 g) spaghetti or other pasta
• 2 skinless and boneless chicken breast halves, cut into thin strips
• 1/2 cup (125 ml) grated ParmigianoReggiano cheese
• Salt and pepper