Chicken, black olives and lemon with spaghetti from Food52

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Notes about this recipe

  • Stephenn31 on February 01, 2025

    This is one I'll add to the quick/easy/left over chicken repertoire. I used some kalamata olives and some green olives brined with lemon which accented the lemon juice.

  • mharriman on July 29, 2019

    I tried this mainly because it uses already cooked chicken which is what I had in the fridge from yesterday’s whole bird. I thought it was bland and pretty boring but my husband liked the lemon flavor of the mostly broth based sauce. I used kalamata olives, and although the author says that the recipe ingredients can be changed up, perhaps his suggestion of California olives would have gone better with the lemon juice and zest. I was also looking for more zip in the sauce which I found ho hum. In sum, for me, this was a just okay, quick weeknight dinner.

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