3 tablespoons olive oil
2 garlic cloves, sliced
½ fresh chilli, finely diced
500f chicken breast, cut into 2cm cubes
Sea salt and freshly ground black pepper
30 Spanish green olives, pitted and halved
Zest and juice of 1 lemon
Handful of fresh flat-leaf parsley leaves, chopped
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 chilli and cook for 1 minute.
Season the chicken with salt and fresh black pepper and add it to the pan; cook it with the chilli 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.