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Robertson Mediterranean chicken pasta

Robertson Mediterranean chicken pasta

Robertson Mediterranean chicken pasta

4T extra virgin olive oil
4 chicken breasts, cut into strips
1T Robertson chicken spice
1T Robertson chili flakes
1T Robertson garlic flakes
300g brinjals, roughly chopped and fried until crisp
300g cherry tomatoes, halved
100g olives (green or black)
1 lemon
Torn basil to garnish
500g spaghetti, cooked

Heat the oil in a pan over a medium high heat. Add the strips to a mixing bowling season with the chicken spice, salt and freshly ground black pepper. Add the chicken to the oil and fry until lightly browned.

Add the chili flakes and garlic flakes and toss to coat. Add the brinjals, cherry tomatoes, olives and lemon juice before cooking until the tomatoes are softened. Add the basil and toss with the cooked pasta.

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