Chicken, olive and chilli spaghetti

This super speedy recipe is a great way to use leftover shredded chicken.

Cook the spaghetti in a large saucepan of boiling water, following packet directions until al dente. Drain well.
Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the chilli and garlic and cook, stirring, for 1-2 minutes or until aromatic. Add the pasta sauce and bring to a simmer. Reduce heat to medium-low. Add the chicken and olives and cook, gently stirring, for 5 minutes or until heated through.
Add the spaghetti to the pan and gently toss to combine. Divide evenly among serving bowls. Sprinkle with parmesan and serve immediately.

Source

375g dried spaghetti

1 tsp olive oil

1 long fresh red chilli, seeded, finely chopped

2 garlic cloves, finely chopped

690g jar tomato pasta sauce

2 cups coarsely shredded roast chicken

1 cup pitted kalamata olives

Finely grated parmesan, to serve

Mixing Bowl Set

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