Chicken and olive pasta

4 servings

500 g (1 pack) spaghetti

CHICKEN AND OLIVE SAUCE

some oil

1 onion, chopped

4 chicken breasts, skinned, deboned and cubed

salt and pepper to taste

15 ml (1 T) cake flour

1 0 calamata olives, pitted and halved

45 ml (3 T) olive pesto (Ina Paarman)

250 ml (1 c) cream

125 ml (½ c) full-cream milk

30 ml (2 T) fresh parsley, chopped

20 cashew nuts, coarsely chopped

1. Cook spaghetti till al dente in boiling water with some oil and salt.
2. Drain and stir some more oil through to keep spaghetti from sticking together.
3. Chicken and olive sauce Heat some oil and sauté onion till soft.
4. Add chicken breasts and fry in batches till browned.
5. Add salt and pepper to taste.
6. Roll fried chicken pieces in cake flour, olives and pesto.
7. Add cream and milk slowly while stirring. Simmer till cream is just warm.
8. Stir chicken mixture into spaghetti.
9. Spoon into bowls and sprinkle parsley and cashew nuts on top.