Spaghetti with chicken and Spanish green olives

• 320g spaghetti
• 3 tbsp. olive oil
• 2 garlic cloves, sliced
• 1/2 fresh chilli, finely diced
• 500f chicken breast, cut into 2cm cubes
• Sea salt and freshly ground black pepper
• 30 Spanish green olives, pitted and halved
• 1 lemon
• handful of fresh flat-leaf 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 chilli 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 chilli 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.

olive oil, garlic, fresh chilli, chicken breast, salt, green olives, lemon, handful of fresh flatleaf parsley leaves

Taken from www.foodgeeks.com/recipes/22009 (may not work)