200g cooked chicken (use leftovers from last nights dinner)
100g wholewheat spaghetti
200g cherry tomatoes
50g black olives, pitted and sliced
1 courgette, finely sliced
2 cloves garlic, crushed
Food Staples:
1 teaspoon tomato puree
2 teaspoon olive oil
1 teaspoon red wine vinegar
300mls water
4 basil leaves
Place the pasta in a pot of boiling water and cook for approximately 10 minutes
Add 2 tablespoons of garlic to another pan and stir
Place rest of ingredients into the pan
Pour 300mls slightly cooled boiled water into the saucepan
Bring saucepan with all ingredients to a simmer.
Simmer mixture uncovered in the saucepan for 10 - 15 minutes
Add in the cooked spaghetti
Add more water if the sauce is too thick or doesn’t cover the pasta
Serve on plates topped with basil leaves
