Spaghetti With Chicken, Capers, Anchovies And Lemon - cooking recipe

Ingredients

4 None chicken breasts
1/3 cup vegetable or olive oil
3 tsp ground fennel
2 cloves garlic, minced
1/2 bunch fresh flat-leaf parsley, finely chopped
1/2 bunch fresh basil, finely chopped
2 tbsp lemon juice
2 tbsp capers, rinsed, drained
4 None anchovy fillets, drained, finely chopped
1 oz Parmesan cheese, freshly grated, plus 2 tbsp extra, to serve
13.25 oz spaghetti

Preparation

Brush chicken with 1 tbsp oil. Sprinkle with fennel to coat. Set aside for 10 mins, to marinate. Combine remaining oil, garlic, herbs, lemon juice, capers, anchovies and 1 oz Parmesan. Set aside to infuse.
Cook spaghetti in boiling salted water for 8-10 mins, or until al dente. Drain, reserving 1/4 cup cooking liquid. Return spaghetti to pan and toss with herb oil and reserved cooking water.
Meanwhile, heat a large frying pan over medium-high heat. Cook chicken for 3-4 mins per side, until cooked through. Let rest for 5 mins then slice.
Distribute spaghetti between shallow serving bowls. Top with chicken. Serve sprinkled with extra Parmesan.