Enjoy this simple and healthy chicken dish with chunky tubes of tortiglioni pasta.

1. Preheat the oven to 190°C/gas mark 5.

2. Place a frying pan over a medium heat and add the olive oil, then the butter. Once foaming, place the chicken breasts skin-side down in the pan, pressing down firmly until just coloured.

3. Turn the chicken over and lightly colour the other side before removing from the pan and setting aside.

4. Add the lemon quarters to the same pan and quickly fry on each side until coloured and caramelised. Transfer to a roasting tin and place the chicken breasts on top, skin-side facing up.

5. Roast in the oven for about 25 min until the chicken is cooked through and the juices run clear when pierced with a knife (the exact time will depend on the thickness of the breasts). Keep warm.

6. Remove from the roasting tin and allow the chicken to rest while making the rest of the sauce. Pour the chicken stock into the roasting tin with the lemon quarters and place over a medium heat on the hob.

7. Use a spoon to scrape up any cooked bits from the bottom of the tin and bring to the boil. Simmer for 5 minutes, then stir in the double cream and bring back to the boil. Adjust the seasoning to taste, adding a little sugar if the sauce is too sharp, then pass through a fine sieve into a clean, keep warm.

8. Bring a large pan of lightly salted water to the boil over a medium heat. Add the pasta and cook for 10-12 min until tender. Drain and return to the pan, tossing with a little olive oil to loosen.

9. Shred the cooked chicken into bite-sized pieces and mix through the pasta along with the lemon sauce and chopped parsley, if using. Ensure everything is hot before serving, you can return the pan to the heat briefly or transfer to a preheated oven to heat through.

10. Toss all the salad ingredients together in a large bowl until lightly dressed in the oil and lemon juice, then serve immediately with the hot pasta.

Enjoy!