Ingredients yield 2 portions
Step by step instructions:
If there’s something I like more of this recipe is the chicken breast well cooked through even if it will end a little dry and tough. Roast for about 5 minutes on each side with a little olive oil and a sprinkle of sea salt.
Cut the chicken breasts in thin stripes and then in halves.
Put the stripes of chicken breasts, halves of tomatoes, halves of olives, arugula and a few leaves of basil in a large pasta bowl.
In the meantime boil the water for penne to cook until "al dente" (to the bite).
Squeeze an half of a lemon to make about 2 tbsp (30 ml) of juice.
Once the pasta is cooked add it to the bowl with all the other ingredients.
At this point add the lemon juice that you have previously squeezed.
Drizzle all the ingredients with extra-virgin olive oil . With a wooden fork mix everything well and keep it in the fridge for about 30 minutes before serving it.