Fill a large pot 2/3 of the way with water. Place onto the stovetop with the lid on and bring to a boil. Once boiling, add a generous amount of finely ground sea salt and then the pasta. Cook the pasta to al dente. Once al dente (just tender), strain.

While the water comes to a boil, add the flour to a bowl and diced chicken to a bowl and toss to coat.

Next, make the parmesan crumb. Add the breadcrumbs, parmesan and garlic powder to a bowl and stir to combine. Bring a large frying pan to a medium heat. Add the bread crumb mixture and stir around the pan until golden brown. Once golden brown, tip the parmesan crumb into a bowl and set aside.

Carefully wipe out the pan with paper towel to remove any remaining crumb. Bring the pan back to a medium heat, add a drizzle of olive oil to the pan and then the coated chicken. Fry until golden brown and cooked through.

While the chicken is cooking, place a large pot half filled with water on the stove top. Add a steamer basket and then add the green beans to the basket. Place the lid on and bring to a boil. Once the beans are a vibrant green, turn off the heat, remove the steamer basket from the pan and leave the lid off to prevent the beans from steaming further.

Move the chicken over to one side of the pan. Add the butter to the pan as well as the diced shallot and sauté until tender. Add the garlic and sauté until fragrant before adding the chicken stock. Use a spatula to lift all of the browned bits from the bottom of the pan. Simmer the chicken stock until reduced by about half then add the lemon juice, lemon zest and capers. Stir through and then add the strained pasta and baby spinach to the pan. Toss through the chicken and sauce and then turn off the heat.

Serve warm topped with parmesan crumb and a side of steamed green beans.