How to-

Coat your diced chicken in the seasoned plain flour and mix well until fully coated.

Fry in a small amount of oil until browned then remove and leave aside.

In the same frying pan add the olive oil along with the onions, garlic and chilli flakes and gently soften & caramelise on a medium heat.

Once softened in a sauce pan boil your rigatoni in salted water- to take this to the next level replace the salt with a chicken stock cube.

To the pan on onions add the diced courgette to soften and season with a good pinch of salt and pepper.

Grate in your lemon zest once the courgette is softened along with the lemon juice.

Taste this mixture and ensure it’s seasoned well.

Next add your cooked pasta along with some pasta water and mix really well.

Finish with grated Parmesan to taste and extra lemon juice! 

Enjoy!