|1 can||Cook Italia Chopped Tomatoes|
|2 tablespoons||Extra Virgin Olive Oil|
|A pack||Green Beans, around 170 – 200g, washed and trimmed|
|150g||Goat’s Cheese or Feta Cheese, chopped or crumbled|
|1||Small Lemon, grated and juiced|
|A pinch||Salt and Black Pepper|
Heat the oven to 150 degrees.
Whilst it’s heating, drain the tomatoes (the juice can be saved for a Pasta Sauce). Rub the chicken with a little olive oil or butter and wrap it in tinfoil. Put the Tomatoes and the chicken on a baking sheet. Sprinkle the Tomatoes with a little pepper and olive oil, then pop in the oven for about an hour. Check it, and turn it all over, after half-an-hour.
Meanwhile, cook the Spaghetti in a large pan of boiling water, with a pinch of salt, for 10 minutes. Add the green beans to the Spaghetti pan after a couple of minutes.
When the Spaghetti it is how you like it – ‘al dente’ or a little softer – drain it; the beans will be cooked. Immediately run cold water through the Spaghetti and beans to cool them down, and put them to into a large serving bowl.
Wash the lemon, then grate some of the lemon skin into a small bowl or jar. Squeeze the lemon juice into the same bowl. Add a pinch of salt & pepper, then a tablespoon of olive oil and whisk or shake to blend them well.
Check that the chicken is cooked in the middle and the Tomatoes are not burnt. (Remove the Tomatoes if the chicken needs longer.) When cooked, let them cool slightly, then slice or tear the chicken into smaller pieces, and cut the beans in half.
If serving straightaway, mix everything together in the serving bowl – Spaghetti & green beans, chicken pieces, Tomatoes, crumbled cheese and lemon dressing – until the Spaghetti is glossily coated in the dressing.
If serving later, let the chicken and the tomatoes cool completely, then mix everything together and keep it in the fridge until you’re ready.
Delicious on its own as a summery supper, and possibly even more delicious, kept in the fridge overnight for lunch or as part of a picnic tomorrow!