Garlic chicken pasta

400g dried thin spaghetti
2 tbsp olive oil, plus extra to serve
2 chicken breast fillets
2 zucchini, peeled into ribbons
1 baby fennel, shaved
1 garlic clove, crushed
Grated orange rind
Chopped fresh dill

Method

Cook the pasta in boiling salted water until al dente. Meanwhile, heat 1 tablespoon of the oil in a non-stick frying pan over medium heat. Cook the chicken for 5 minutes each side or until cooked through. Slice. Heat remaining oil in the pan. Cook zucchini, fennel and garlic for 1 to 2 minutes until soft. Toss with chicken, spaghetti, orange rind and dill. Serve drizzled with a little extra oil.