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Spaghetti with Chicken and Spanish Green Olives

 
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Recipe made by the ambassador for Olives from Spain José Pizarro. Spain is the largest producer of olives in the world. The four main varieties of Spanish table olive available from major supermarkets in the UK are: Manzanilla, Gordal, Hojiblanca and Cacereña. Spanish table olives can be served in a different number of ways including: whole, pitted, stuffed with one or more ingredients such as pimento, onion, tuna, anchovy, salmon, almond, etc. It is a healthy seasonal ingredient, with the Spanish olive harvest running from September-March. www.olivesfromspain.co.uk

Yield

4

servings

Prep

5

min

Cook

18

min

Ready

23

min

Trans-fat Free, Good source of fiber
 

Ingredients

320 grams spaghetti
3 tablespoons olive oil
2 cloves garlic
sliced
½ whole hot chili peppers
finely chopped
*
500 grams chicken breasts
cut into 2cm cubes
¼ teaspoon sea salt
¼ teaspoon black pepper
*
30 whole green spanish style olives
pitted and halved
*
1 whole lemon
zest and juice
*
1 bunch parsley leaves
chopped

Directions

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.

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

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. Now add the Spanish green olives.

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 235g (8.3 oz)
Amount per Serving
Calories 60123% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 254mg 11%
Total Carbohydrate 21g 21%
Dietary Fiber 3g 13%
Sugars g
Protein 100g
Vitamin A 26% Vitamin C 36%
Calcium 7% Iron 28%
* based on a 2,000 calorie diet How is this calculated?

 

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