Spaghetti with Chicken, Olives & French Beans Recipe | Abel & Cole
Spaghetti with Chicken, Olives & French Beans
Clock Image
Prep: 10 mins
Cook: 15 mins
A simple spaghetti supper that ties up chunks of high welfare chicken with Kalamata olives, juicy cherry tomatoes and star of the summer French beans.
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669 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 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
From your kitchen
  • ½ tbsp olive oil + 2 tsp
  • Sea salt and freshly ground pepper
You'll need
  • Deep frying pan or wok
  • Large pan with a lid
  • Colander
Step by step this way
  • 1.

    Halve the cherry tomatoes. Trim the French beans. Halve the olives. Peel and grate or crush the garlic.

  • 2.

    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.

  • 3.

    Bring a pan of water to the boil. Add the spaghetti. Simmer for 5 mins till the spaghetti is nearly cooked.

  • 4.

    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.

  • 5.

    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.

  • 6.

    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.

  • 7.

    Divide the pasta between 2 warm bowls. Drizzle with 1 tsp olive oil each. Serve straight away.

  • Tip

    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.

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