Pasta with Chicken and Olives

Ingredients

• 250 g Chicken breast fillet
• 1 Shallot
• 1 Garlic clove
• 100 g green olives (pitted)
• 200 g marinated artichoke hearts
• 3 sprigs parsley
• 400 g pappardelle
• Salt
• 2 tbsp olive oil
• 150 ml poultry broth
• 0.5 untreated lemon (zest and juice)
• pepper (ground)
• 2 tbsp almond kernels

Instructions

1. 1.

   Wash the chicken, pat dry, and cut into small pieces. Peel and finely chop the shallot and garlic. Drain the olives and artichokes; cut the artichokes into chunks. Wash, shake dry, pluck, and roughly chop the parsley.

2. 2.

   Cook the pappardelle in plenty of salted water until al dente.

3. 3.

   Sauté the onions and garlic in hot oil for 1-2 minutes until translucent. Add the chicken and cook for another 1-2 minutes. Deglaze with broth, add lemon juice and zest, olives, and artichokes, then simmer for about 5 minutes. Season with salt and pepper to taste.

4. 4.

   Toss the drained pasta with parsley and almonds before serving.