Spagetti surf and turf with olives

This dish was created by accident when I had to invent something out of nothing but a few strands of spagetti and a few chicken thighs. The time frame was really tight too, so the recipy is shaved down to a bare minimum.

  • 4 boned chicken thighs, cut into strips
  • 1 large carrot, cut into batonnet (thick matchstick strips, about 0.5 cm wide)
  • 6 sun dried tomatoes, cut into juliennes (thin matchstick strips, about 0.2 cm wide)
  • 1 clove of garlic, finely chopped
  • 2 dl white wine, sauvignon blanc
  • 1 dl light veal stock
  • 25 green olives of decent quality
  • 3 anchovies (the italian variety)
  • Salt and black pepper to taste
  • Olive oil for frying
  • 400 g Spagetti


  1. Heat a heavy sauté pan to medium heat.
  2. Fry the chicken, carrot, tomatoes in olive oil until the chicken is lightly browned.
  3. Turn down the heat somewhat and add the garlic. Continue 4. frying for another couple of minutes. Make sure the garlic doesn't brown.
  4. Add the anchovies, the olives, the wine and the stock. 6. Put a lid on and boil over a low heat while preparing the spagetti.
  5. Boil the spagetti in salted water until al dente.
  6. Add the spagetti to the sauce, stir and add salt and pepper to taste.
  7. Serve directly from the sauce pan to get that rustic casual feeling.