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