Chicken Black Olives and Lemon with Spaghetti
Ingredients
- Extra virgin olive oil
- 4 garlic cloves, peeled and thinly sliced
- 1/4 cup dry white wine
- 2 teaspoons fresh squeezed lemon juice
- 2/3 cup chicken stock
- 2 to 3 tablespoons defatted pan juices from roasting chicken
- Kosher salt and fresh ground pepper
- 12 or 16 ounces box spaghetti
- 1/2 to 2/3 cups black olives, I like California black olives for this
- 1 1/2 cups chicken, cooked
- 1 1/2 teaspoons lemon zest
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon parsley, minced
- Parmesan cheese
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