2 tablespoons Fragata Stoneless Black Hojiblanca Olives, halved
2 chicken breasts, cut into chunks
2 cloves garlic, crushed
4 spring onions, sliced
2 heaped teaspoons green pesto
1 teaspoon dried herbs
Black pepper and salt
Chilli flakes or powder (optional)
100g pasta (can be gluten-free)
1 small broccoli, cut into florets
2 large handfuls spinach leaves
1 tablespoon soft cheese
1 teaspoon olive oil
2 tablespoons pomegranate seeds
2 tablespoons pistachio nuts, chopped
Heat the oil in a large pan then add the chicken, garlic, spring onions, 1 teaspoon of the pesto, herbs, seasoning and chilli (if using). Cook for about 15 minutes, stirring regularly. Add a dash of water if it gets dry.
Meanwhile cook the pasta according to packet instructions then drain. Also steam the broccoli florets.
Now stir in the spinach leaves and soft cheese and continue cooking on a low heat for a few minutes, then stir in the cooked pasta and broccoli.
Dish out between two plates. Sprinkle over the olives, pomegranate seeds and pistachio nuts over each - now enjoy straight away.