- 40 min
Prepare the ingredients
Peel and chop onion. Mince garlic
Dissolve broth cube in boiling water.
Bring a pot of salted water to a boil and cook pasta until al dente, around 10-12 minutes. Strain and reserve.
Cook the chicken
In a pan over medium-high heat, sauté the onion and garlic in olive oil for 2 minutes and sear the chicken for 3 minutes on each side.
Deglaze the pan with the wine and add the broth and olives.
Cover and let simmer for 10-15 minutes or until chicken is cooked through
(with an internal temperature of 165 F).
Shred the chicken
Reduce heat to low, remove the chicken from the pan to let it cool and let the broth simmer. Wait 5-10 minutes before shredding the chicken with a fork.
Make the sauce
Chop chives. Add cooked pasta to the pan with the broth. Add shredded chicken to the pan. Zest and squeeze lemon juice to the pasta
Serve pasta with chopped chives.