Pasta fresca with chicken

I can’t remember where I got the inspiration for this simple but tasty pasta dish. It must have been somewhere in the US because dry whole wheat pasta is used in the recipe, and not fresh pasta. Fresh pasta in Italian is pasta fresca.

My twist is to add cubed and sautéed chicken to the pasta. The dish makes a perfect spring lunch or light supper if the usual chopped fresh tomatoes are replaced with broccoli florets. Summertime when tasty tomatoes again are available by all means use them in the recipe.

2 servings

300 ml whole grain dry pasta (any shape)
300 ml broccoli florets
2 small organic chicken breasts, cut into cubes
3 tbsp. olive oil
1 shallot, chopped
1 clove garlic, minced
Freshly ground black pepper
Chopped parsley
8- 10 black olives, sliced
A handful of grated parmesan

Cook the pasta in boiling water according to the instruction on the package. When cooked, drain and place in a large bowl. Mix with 1 tbsp. olive oil.

Warm 2 tbsp. olive oil in a sauté pan over medium heat. Add the cubed chicken breasts, chopped shallot and minced garlic. Sauté stirring now and again for 10- 15 minutes.

Microwave the broccoli florets and add to the bowl with pasta. Grate the parmesan, chop the parsley and slice the olives.

When the chicken is cooked, add to the bowl and mix. Add the olives, parmesan, and parsley and mix. Serve immediately.