Spaghetti With Chicken, Capers, Anchovies And Lemon

• 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

1. 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.
2. 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.
3. 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.
4. Distribute spaghetti between shallow serving bowls. Top with chicken. Serve sprinkled with extra Parmesan.

chicken breasts, vegetable, ground fennel, garlic, parsley, fresh basil, lemon juice, capers, anchovy, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/24787 (may not work)