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Chicken, olive and chilli spaghetti
Chicken, olive and chilli spaghetti
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Quick and delicious recipe perfect for leftover shredded chicken.
Ingredients:
  • 375g spaghetti
  • 4.60 gm olive oil
  • 1 long fresh red chilli, seeded, finely chopped
  • 2 garlic cloves, finely chopped
  • 690g jar tomato pasta sauce
  • 500.00 ml coarsely shredded roast chicken
  • 145g olive
  • Finely grated parmesan, to serve
Instructions:
  • Boil the spaghetti in a large saucepan according to the package instructions until it's al dente, then drain thoroughly.
  • Heat the oil in a large frying pan over medium-high heat, then sauté the chili and garlic for 1-2 minutes until fragrant. Stir in the pasta sauce and bring to a simmer. Lower the heat to medium-low, add the chicken and olives, and gently cook for 5 minutes until heated through.
  • Combine the spaghetti with the contents of the pan, then evenly distribute it among serving bowls. Top with parmesan and serve promptly.

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