Chicken Pasta with Olives and Mozzarella

Ingredients

• 400 g penne
• Salad
• 240 g chicken breast fillet (2 chicken breast fillets)
• Pepper
• 4 tbsp olive oil
• 400 g Tomatoes
• 125 g buffalo mozzarella
• 8 green stuffed olives
• Basil

Instructions

1. 1.

   Cook pasta in boiling salted water according to package instructions until al dente. Then drain into a colander, reserving some cooking water.

2. 2.

   While the pasta cooks, rinse chicken fillets under cold water, pat dry, cut into bite‑sized pieces and season with pepper. Heat 2 tbsp olive oil in a pan and brown the chicken pieces all around for about 6–8 minutes.

3. 3.

   Wash tomatoes, remove stems, drain mozzarella. Dice tomatoes and mozzarella and combine with the chicken cubes in a large bowl. Add olives and remaining oil, seasoning with pepper.

4. 4.

   Wash basil, shake dry and chop.

5. 5.

   Add drained pasta to the bowl along with reserved cooking water and mix everything together. Sprinkle chopped basil on top.