Pasta with Tomatoes, Olives and Chicken Breast

Ingredients

• 300 g chicken breast fillet
• Salad
• Pepper (freshly ground)
• 1 tbsp Lemon Juice
• 400 g penne
• 100 g sun-dried tomatoes (in oil)
• 150 g yellow very small (mini) cherry tomatoes
• 2 Garlic cloves
• 100 g Kalamata olives
• 60 g pine nuts
• 3 tbsp olive oil
• 1 tbsp dried rosemary
• 0.5 tsp lemon zest (unprocessed)

Instructions

1. 1.

   Rinse the chicken, pat dry and cut into strips. Season with salt and pepper and drizzle with lemon juice.

2. 2.

   Cook the pasta in plenty of boiling salted water until al dente.

3. 3.

   Slice the sun-dried tomatoes into strips. Wash and drain the fresh tomatoes. Peel the garlic and slice thinly. Separate the olive flesh from the pits. Toast the pine nuts in a dry pan until golden brown and fragrant, then set aside immediately.

4. 4.

   Brown the chicken strips in a hot pan with 2 tbsp oil. Add the garlic and cook until golden. Then add the sun-dried tomatoes, olives, rosemary and lemon zest.

5. 5.

   Toss the drained pasta with the yellow tomatoes and pine nuts, seasoning everything with salt and pepper to taste.

6. 6.

   Plate the dish and finish with a few drops of olive oil before serving.