- A 250g punnet of cherry tomatoes
- A 200g bag of French beans
- A 80g pot of black olives
- 2 garlic cloves
- A 250g pack of diced chicken leg
- A 200g bag of spaghetti
- ½ tbsp olive oil + 2 tsp
- Sea salt and freshly ground pepper
- Deep frying pan or wok
- Large pan with a lid
Halve the cherry tomatoes. Trim the French beans. Halve the olives. Peel and grate or crush the garlic.
Warm ½ tbsp olive oil in a deep frying pan or wok. Add the chicken. Stir and fry for 8-10 mins till the chicken is a deep golden brown and cooked through. Stir often while it cooks.
Bring a pan of water to the boil. Add the spaghetti. Simmer for 5 mins till the spaghetti is nearly cooked.
Add the French beans to the pan of boiling water. Simmer for another 3-4 mins till both the spaghetti and beans are cooked but not too soft. Drain them.
Add the garlic, olives and cherry tomatoes to the chicken. Cook and stir for 3-4 mins till the pan smells aromatic. Season with salt and pepper.
Tip the spaghetti and French beans into the pan. Use two forks to lift and drop the spaghetti so it mixes with the chicken and veg.
Divide the pasta between 2 warm bowls. Drizzle with 1 tsp olive oil each. Serve straight away.
Bean there, done that
String, green, common and snap are all names for one popular bean: the French bean. When you’re trimming it, slice the very top of the woodier end off, but leave the softer, curlier end on.