Lemon Chicken Pasta

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14 oz spaghetti or linguine
3 tbsp olive oil
3 tbsp salted capers, rinsed (I didn't have any)
2 cloves garlic, sliced or minced
2 small red chillis (again, this is Humboldt, I didn't have any and used red pepper flakes)
3 cooked chicken breasts, shredded
1 tbsp grated lemon zest
3 tbsp lemon juice
1 cup chopped basil leaves (I used the freeze-dried)
salt and pepper
1/2 cup grated parmesan

Cook pasta until al dente; drain. While pasta is cooking, heat a deep frying pan (not that deep) over high heat and add oil, capers (if you have), garlic and chillies (I used too many hot pepper flakes and stir-frying made my eyes hurt) and cook 1 minute. Add the chicken and lemon zest and cook, stirring for four minutes or until the chicken is heated through. Add the pasta to the pan with the lemon juice, basil, salt and pepper and toss to combine. Place in serving bowls (the ones from Mexico!) and top with parmesan (unless you're Gerard or Mum). Serves four.

Sorry, I didn't take a photo!

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