- 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
- Colander
- 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.