1. Place each chicken breast between two sheets of cling film. Beat with a mallet until the chicken is half a centimetre thick.
3. Add the Marsala and tip the pan towards the heat, and carefully, using a match burn away the alcohol.
4. Remove from heat and stir in the cooking cream, a sprinkling of dill, and salt and pepper to taste. Continue to cook on a very low heat for about 3 minutes.
5. For the pasta, cook as per packet instruction. Drain and add to pan with chicken and sauce. Combine and serve alongside some greens.