If you want to combine leftover chicken with spaghetti, this is the perfect dish
Serves 2
1. Cook the spaghetti in boiling salted water.
2. Gently fry onion, artichoke and garlic in the olive oil, adding the chicken after a couple of minutes.
3. Once the chicken is hot through, stir in the olives and capers and then the stock, season with salt and pepper.
4. Bring this up to heat and then turn down to simmer to add the cream and lemon juice.
5. Mix in the herbs and add to the cooked pasta, toss and serve with grated cheese.
The best of British cooking from Hugh Fearnley-Whittingstall
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