In a large pan of salted water cook the Riccioli pasta according to the packets instructions. Drain, toss in 1 tbsp of the olive oil and set aside to cool. Whisk together the remaining oil with the lime zest and juice sugar and chilli. Combine the chicken with the cooled pasta, fennel, sugar snaps, spring onions and coriander, pour over the dressing. Gently mix together all the ingredients, making sure everything is thoroughly coated, season and serve.
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