Creamy chicken, lemon and spinach pappardelle

Method

1. Plunge 350g pappardelle into a pan of boiling salted water and cook until al dente.
2. Meanwhile, heat 1 tbsp olive oil in a large frying pan, add 2 sliced chicken breasts and fry for 4 minutes.
3. Add 2 tbsp dry sherry and 2 finely sliced garlic cloves, then bubble until reduced.
4. Stir in the grated zest of 1 lemon, 150ml double cream and 200g baby spinach.
5. Drain the pasta, then add to the pan. Squeeze over the juice of the lemon, season well, then serve topped with Parmesan shavings.