300g fresh egg spaghetti
1tbsp oilve oil
258g skinless chicken breast fillets, sliced into small strips
2 cloves of garlic, finely chopped
1 unwaxed lemon, juiced and finely zested
1 x 250g tub extra-light soft cheese
handful fresh lemon thyme, leaves stripped
Cook the fresh pasta in boiling water following pack instructions. Meanwhile, heat the oil in a large frying pan and cook the chicken on each side for a few minutes until browned. Remove from the pan with a slotted spoon and set aside.
Add the garlic in the pan and cook for 1 minute until just softened but not browned. Return the chicken to the pan with the lemon juice, half the zest, the cream cheese and half the thyme leaves, and cook for a couple of minutes to heat through. Stir well and season to taste.
Drain the pasta and toss with the chicken and sauce, scattering over the reserved thyme leaves and lemon zest before serving.