Char-Char chicken and leek pasta

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  • 350g spaghetti
  • 1 pack of baby leeks, cooked and refreshed
  • 6 tbsp olive oil
  • 2 RSPCA Assured chicken breasts, cut into 6 strips
  • 1 lemon
  • 75g parmesan cheese, grated
  • 1 garlic clove, crushed
  • 1 tbsp tarragon, roughly chopped
  • salt and pepper
  • Heat a griddle pan.
  • Cook the spaghetti in a large pan of boiling water.
  • Brush the leeks with 1 tbsp of oil, cook in a griddle pan for 2-3 minutes on each side until slightly charred.
  • Remove the leeks from the heat, cover and set aside.
  • Place the chicken in a medium bowl, grate over the zest of the lemon, stir in 1 tbsp of olive oil, mix well, and season with salt and pepper.  
  • Chargrill the chicken for 2-3 minutes on each side or until golden brown and cooked through.
  • To make the dressing
  • Mix together the remaining oil, the lemon juice, half the Parmesan, garlic and tarragon and salt and pepper to taste.
  • Drain the pasta and return it to the pan.  
  • Pour over the dressing and gently fold it through the chicken and leeks.
  • Divide between four pasta bowls and garnish with shavings of the remaining Parmesan.

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