Eco Living Magazine recipe for grilled chicken and black olive tapenade spaghetti.

G

rilled Chicken & Olive Tapenade Spaghetti

Delicious melt in the mouth dish for dinner.

Serves 4

Marinade  

    • 3 cloves garlic minced
    • 2 medium limes juiced
    • 1 tbsp olive oil
    • ½ cup soy sauce
    • 2 tbsp mirin or sherry
    • black pepper flour 2 cups

Tapenade
2 tbsp minced pitted kalamatta olives
½ tsp minced preserved lemon
1 tbsp capers minced
½ tsp minced anchovy
½ tbsp extra virgin olive oil
Sea salt & black pepper to taste

500g spaghetti
2 tbsn goats cheese
1 cup fresh rocket
1 tbsn olive oil
Sea salt & black pepper to taste

Method

  1. Cut your chicken breast into 4 portions & marinate in the garlic, oil, lime, soy, mirin & black pepper in a shallow dish for 2 hours or overnight for more flavour.
  2. Mix tapenade ingredients together in a bowl.
  3. Boil spaghetti in salted water until al dente, drain and set aside.
  4. Pre-heat your grill on high to sear the chicken & lock in the juices & grill for 5-10 minutes or until tender on the inside & scorched on the surface.
  5. In a large fry pan briefly sauté olive oil, salt, cooked spaghetti, olive tapenade, rocket and garnish with black pepper and goat's cheese.

    Arrange pasta and chicken on the plate, sprinkle with parmesan.
    Serves 4.

 ©Eco Living Magazine.

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