Spaghetti with Chicken and Spanish Green Olives

• 320 grams spaghetti
• 3 tablespoons olive oil
• 2 cloves garlic sliced
• 1/2 whole hot chili peppers finely chopped
• 500 grams chicken breasts cut into 2cm cubes
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 30 whole green spanish style olives pitted and halved
• 1 whole lemon zest and juice
• 1 bunch parsley leaves chopped

1. Fill a large stockpot with salted water and bring to a rolling boil.
2. Add the pasta and stir often.
3. Cook until al dente for 810 minutes, but check packet instructions.
4. Meanwhile, in a large saucepan, heat the olive oil over a medium heat, add the garlic and the chili and cook for 1 minute.
5. Season the chicken with salt and fresh black pepper and add it to the pan; cook it with the chili and garlic for around 6 minutes.
6. Now add the Spanish green olives.
7. Drain the pasta into a colander, and place it in the saucepan and mix well.
8. Add the lemon zest and juice and stir.
9. Add the parsley and serve immediately.

spaghetti, olive oil, garlic, hot chili peppers, salt, black pepper, olives, lemon zest, parsley

Taken from recipeland.com/recipe/v/spaghetti-chicken-spanish-green-50798 (may not work)