Chicken and olive oil spaghetti
Prep time: 5 mins Cooking time: 15 mins Serves 4 400g spaghetti 2 tbsp olive oil, plus extra 4 shallots, sliced 2 garlic cloves, minced 4 skinless, boneless chicken breast fillets, cut into cubes 65g toasted walnuts, chopped 100g rocket Lemon juice
1Bring a pan of salted water to a boil and add spaghetti.
2Meanwhile, heat 1 tbsp olive oil in a non-stick pan over mediumhigh heat. Sauté shallots and garlic until translucent. Remove from pan.
3Add remaining olive oil to the same pan and cook chicken pieces, stirring occasionally, until just cooked through, 5 to 10 mins. Season and remove from pan.
4Once spaghetti is cooked, drain and add to chicken along with shallots, garlic and walnuts. Drizzle with olive oil and toss together.
5Portion on to plates, top with rocket and drizzle with lemon juice. Serve with olives and a side salad of feta, tomatoes and basil.