Mother's Day Creamy Lemon Parmesan Chicken with Fresh Pappardelle & Green Beans

Steps

1. Bring a medium and small pot of hot salted tap water to boil.
2. Place second measure of butter, icing mix and milk in a large bowl or bowl of your stand mixer. Use electric beaters to beat for about 6 minutes, until a smooth, spreadable consistency (start on a low speed so your icing sugar doesn’t go everywhere!). Add extra milk if needed, 1 tablespoon at a time. Wait until cake has cooled to room temperature, before icing (see tip).
3. Prep leek, garlic and lemon and set aside. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season well with salt and pepper and toss with flour.
4. Heat oil in a medium fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Set aside to rest and keep pan on heat.
5. Turn heat down to medium and add butter to pan. When butter is melted, add leek and garlic and cook for about 5 minutes, until softened. Add cream and stock, bring to boil, and simmer for 2-3 minutes until thickened slightly. Add lemon zest, juice and spinach and cook for 1-2 minutes, until spinach is wilted.
6. Add beans to small pot of boiling water and cook for 3 minutes, until bright green and tender. Drain, return to pot with butter and season to taste with salt and pepper. Keep warm, until ready to serve.
7. Cook pasta in medium pot of boiling water for about 3 minutes, until just tender. Drain well, add to sauce and mix to combine. Season with salt and pepper. Thinly slice chicken. Prep basil.
8. Pasta topped with chicken, Parmesan and basil. Spoon over sauce and serve beans on the side.
9. Preheat oven to 180°C. Line a 6 or 8 inch round cake tin with baking paper. Bring a full kettle to the boil.
10. Place first measure of butter and cocoa mix in a medium bowl and pour over boiling water measure. Whisk, until melted and combined. In a second large bowl, combine cake mix with a pinch of salt. Pour wet mix into dry mix and whisk to combine. Add egg and milk and fold to combine. Transfer mixture to prepared tin and bake for 20-25 minutes, until a skewer inserted comes out clean.