Lemon & Olive Chicken Spaghetti

Ingredients

• 6 1/2 oz (190 g) whole grain spaghetti
• 14 oz (400 g) chicken breast
• 6 tbsp (90 ml) olive oil
• 4 cups (600 g) cherry tomatoes, halved
• 1/2 cup (70 g) Kalamata olives
• 12 garlic cloves (36 g), minced
• 4 tbsp (60 ml) lemon juice
• 2 cups (60 g) chopped fresh parsley
• 1 tsp (2 g) black pepper
• 3/4 cup (80 g) whole-wheat breadcrumbs

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Method

1. Cook the pasta in unsalted water to the package time, until tender with a little bite, and keep a mug of the water.
2. Sear the sliced chicken in the oil over a high heat, 2 minutes a side, until it reads 74°C (165°F), and set it aside.
3. Warm the garlic in the same pan until gold, add the halved tomatoes and rinsed olives and cook 6 minutes, until the tomatoes burst.
4. Return the chicken and any juices to the pan.
5. Toss the pasta through with a splash of its water, and finish with the lemon juice, parsley, pepper and breadcrumbs fried golden in a dry pan.