This is a fresh, healthy, easy pasta dish that I created for lunch on a hot day. The sundried tomato and basil give it a delicious mediterranean summer flavour, while the lime and chilli give it an unexpected fresh twist. Feel free to experiment with this one though!
Slice the chicken breasts lengthwise into about 3 slices each, then slice diagonally into pieces about 2cm wide. Place into a bowl.
Add the lemon and garlic seasoning and the dried chilli flakes, and toss with a spoon until the chicken is fairly well coated. Add the juice of the two limes and stir. Cover, and refrigerate to marinate for 2 hours or so (less if you're in a hurry).
Cook the spaghetti according to the packet directions.
Meanwhile, toast the pine nuts on a dry grill pan on a medium heat until slightly golden brown. Set aside.
Add olive oil to the grill pan, then add the chicken pieces using tongs, but keep the marinade for the next step. Fry on a high heat until slightly golden brown on all sides.
Lower the heat. Add the baby spinach leaves and the leftover marinade, and stir until the spinach leaves wilt.
Add the sundried tomato slices.
When the pasta is ready, drain and return to the pan. Add the pine nuts and basil leaves to the sauce, then combine the sauce with the pasta, tossing together until the pasta is coated in the juice from the marinade.