• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 320g spaghetti

  2. 3 tablespoons olive oil

  3. 2 garlic cloves , sliced

  4. 1/2 fresh chilli, finely diced

  5. 500f chicken breast , cut into 2cm cubes

  6. sea salt and freshly ground black pepper

  7. 30 Spanish green olives , pitted and halved

  8. Zest and juice of 1 lemon

  9. Handful of fresh flat-leaf parsley leaves, chopped

Instructions Jump to Ingredients ↑

  1. Fill a large stockpot with salted water and bring to a rolling boil. Add the pasta and stir often. Cook until al dente for 8–10 minutes, but check packet instructions.

  2. Meanwhile, in a large saucepan, heat the olive oil over a medium heat, add the garlic and the chilli and cook for 1 minute.

  3. Season the chicken with salt and fresh black pepper and add it to the pan; cook it with the chilli and garlic for around 6 minutes. Now add the Spanish green olives.

  4. Drain the pasta into a colander, and place it in the saucepan and mix well. Add the lemon zest and juice and stir. Add the parsley and serve immediately.


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