In a bowl, combine the parsley, 60 ml ( cup) of olive oil, lemon zest and juice, and garlic. Season with salt and pepper. Set aside.
In a large pot of salted boiling water, cook the pasta until al dente. Drain. Set aside.
In the same pot or in a skillet, brown the chicken in the remaining oil. Season with salt and pepper. Add half the parsley oil and cook for 1 minute to coat the chicken. Add the pasta and the remaining parsley oil. Toss well and heat through. Adjust the seasoning. Sprinkle with the Parmesan. Serve with a salad.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.