Spaghetti with Chicken and Cherry Tomatoes

Ingredients

• 400 g spaghetti
• Salt
• 400 g chicken breast fillet (4 chicken breast fillets)
• 100 g Arugula
• 400 g cherry tomatoes
• 1 Garlic clove
• 50 g black, pitted olives
• organic lemon
• 1 tbsp Olive Oil
• Pepper

Instructions

1. 1.

   Cook the pasta in salted water according to package instructions until al dente.

2. 2.

   Meanwhile rinse the chicken breast fillets under cold water, pat dry and cut into strips. Wash and trim the arugula, tearing it into smaller pieces if desired. Wash the tomatoes, pat dry and halve them. Peel the garlic and finely chop it. Halve the olives and slice them into strips.

3. 3.

   Drain the pasta, reserving some cooking water. Rinse the half lemon under hot water, pat dry, and grate 1 pinch of zest.

4. 4.

   Heat the oil in a pan and sauté the chicken strips with the garlic for about 3 minutes, seasoning with salt and pepper.

5. 5.

   Combine the pasta and some reserved cooking water with the chicken-garlic mixture. Add the arugula, olives, tomatoes and lemon zest, season again, and divide everything among bowls.