Pasta salad with chicken vegetables and olives

Ingredients

• 8 oz pasta like penne, garganelli, fusilli
• 1 whole chicken breast
• 3 oz green and black olives, pitted
• 1 clove of garlic
• Oregano
• 1 lemon
• 4 tomatoes
• 1 spring onion
• Extra virgin olive oil
• Salt
• Pepper

Preparation:

1. Put the chicken breast in a bowl, condiscilo with the juice of half a lemon, salt and pepper, crushed garlic, peeled and cut into slices with a pinch of oregano. Cook for about twenty minutes.
2. Blanch the tomatoes briefly in salted water and pull them out with a slotted spoon, keeping the water, then pass them under cold running water and peel them. Remove the seeds and cut into cubes.
3. Cook the pasta in the same water the tomatoes, then drain the tooth and stops the cottora under the faucet. Roll out the dough on a clean kitchen towel.
4. Cook the chicken on a hot plate for about 20 minutes, then cut into slices. Put the pasta in a large bowl and add the chicken, olives, onions peeled and sliced ​​and diced tomato. Drizzle with olive oil and lemon juice, garnished with lemon slices and serve.