03Add the black olives, chile flakes and garlic to the tomatoes. Then, nestle the chicken pieces back into the pan. Add enough chicken stock so the chicken is almost but not completely covered by the liquid (leave about 1/2 inch). Cover and lower to a simmer. Cook until the check of a garlic clove reveals it to be tender, or the chicken is cooked through, about 30 minutes.04Bring the liquid in the pan back to a boil. Add the pasta and spinach and cook until the pasta is al dente, about 5 minutes (according to the timing on the package). Remove the pasta to serving plates or bowls. Pour the chicken and spinach sauce over the pasta and serve with a spritz of lemon.