1. Fill a large stockpot with salted water and bring to a rolling boil. Add the pasta. 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 for around 6 minutes. 4. Add the Spanish green olives. 5. Drain the pasta into a colander, and place it in the saucepan and mix well. 6. Add the lemon zest and juice and stir. 7. Add the parsley and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
