Lemony Farfalle

with Olives and Chicken

  • 40 min
Poultry
Spring just arrived and our lemony farfalle recipe is sure to warm you right up with its tangy olives and chopped chives!
Olive Chicken

Ingredients

1
Chicken Breast
1/2
Chicken Broth Cube(s)
4 g
Chives
1/2 cup(s)
Cooking White Wine
200 g
Farfalle
2
Garlic Clove(s)
60 g
Green Olives
60 g
Kalamata Olives
1/2
Lemon(s)
1 tbsp
Olive Oil (not included)
1 cup(s)
Water for Chicken Broth (not included)
1
Yellow Onion(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
715 kcal
Total fat
22 g
Saturated Fat
3 g
Sodium
2 g
Total Carbohydrate
86 g
Fiber
11 g
Sugar
6 g
Proteins
38 g

Instructions

Prepare the ingredients
1

Prepare the ingredients

Peel and chop onion. Mince garlic

Dissolve broth cube in boiling water.

Cook the pasta
2

Cook pasta

Bring a pot of salted water to a boil and cook pasta until al dente, around 10-12 minutes. Strain and reserve.

Add the broth amd cook
3

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
4

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.

Add lemon juice
5

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 with shopped chives
6

Serve

Serve pasta with chopped chives.