Dairy-free Lemon Chicken Pasta

0 Cook the pasta as instructed on the package. Drain and set aside.
1 Add the chicken thighs to a bowl with 2 tbsp of olive oil. Season with the garlic powder, salt, pepper and Italian seasoning and toss together.
2 Chop the broccolini into 2 inch pieces.
3 Heat a skillet on medium heat and drizzle a little extra oil. Add the chicken to the pan, topped with the broccolini. Let the chicken cook for about 5-6 minutes, then flip the chicken and cook for another 4-5 minutes. I suggest using a pan at least 10-12 inches wide so that the broccolini can steam while in the pan.
4 Once the chicken is cooked through, remove it onto a plate along with the broccolini. Slice the chicken into strips or cubes and set aside.
5 To the same pan, add in the lemon juice, butter and garlic and mix together to deglaze the pan on a medium/low heat.
6 Pour in the coconut milk, spices, lemon zest, and parsley and stir together.
7 Add the cooked pasta back into the pan with the chopped chicken and broccoli. Stir on a low flame for about 5 minutes until the sauce thickens.
8 Garnish with extra lemon zest, fresh parsley and red pepper flakes when serving.