| 1 box | PLUS® Spaghetti |
| 1/3 cup | extra virgin olive oil |
| 1 pound | chicken thighs, boneless, skinless |
| to taste | salt |
| to taste | freshly ground black pepper |
| 2 cloves | garlic, minced |
| 3-1/2 cups (4 medium) | fresh tomatoes, seeded, diced |
| 1/2 cup | kalamata olives, cut into halves |
| 1/2 cup | chicken stock |
| 1 teaspoon | fresh thyme, chopped |
| 2 cups | fresh green beans, cut into 1-inch pieces |
BRING a large pot of water to a boil.
HEAT olive oil in a large skillet. Add chicken and sauté until golden and cooked through.
ADD garlic and sauté until yellow.
ADD tomatoes, thyme and olives; simmer 2 minutes.
ADD chicken stock. Simmer an additional 3-5 minutes.
COOK pasta according to package directions. Add green beans to boiling pasta water during the last 5 minutes of cooking time. Drain.
ADD pasta and beans to sauce. Mix well and serve.