Chicken caesar pasta

Method

1. Put the chicken breasts on a board, cover with baking paper and use a rolling pin to bash the thicker parts until they’re around 1.5cm thick all over. Season each with a big pinch of salt and massage it into every bit of the chicken. Set aside at room temperature while you prepare everything else.
2. Bring a large pan of salted water to the boil. While you wait, combine the garlic, anchovies and mustard in one bowl and the parmesan, chives and egg yolk in another. Cook the green beans in the boiling water for 3-4 minutes, then lift out with a slotted spoon onto a plate. Bring the water back to the boil and cook the pasta for 1 minute less than on the pack instructions, or until al dente (with bite). Drain, reserving a cup of pasta water.
3. While the pasta is cooking, heat the oil in large frying pan over a medium-high heat. Once hot, add the chicken breasts, skin-side down. Cook for 6-8 minutes until the skin is golden and crisp, then turn and cook for 4-6 minutes more or until cooked through. In the final minute, add the butter to the pan, let it foam, then use a small spoon to baste the chicken. Transfer to a board and leave to rest for 5 minutes.
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4. While the chicken rests, add the anchovy mixture to the pan, stirring until it breaks up and dissolves. Add the lemon juice and swirl to deglaze the pan, then add the lettuce and stir-fry for a minute. Add the pasta to the pan, along with the green beans. Remove from the heat and stir in the parmesan, egg yolk and chopped chives. Stir vigorously to coat the pasta in the creamy sauce, adding a splash of the pasta water if it looks too dry.
5. Slice the chicken and serve on top of the pasta, with any resting juices drizzled over the top and a final addition of parmesan shavings, chopped chives and black pepper.