This pasta dish can be put together quickly without making a pre-cooked sauce. In the spring, chives and asparagus make nice additions to this light and healthy entrée and if you want to treat yourself, add mushrooms and top it with grated Parmesan cheese. As with other pasta dishes in this book, this can be served at room temperature, so don’t hesitate to put it in a lunchbox.
2. In a large pan, heat the canola oil. Season the chicken well with salt and pepper, and sear on all sides. Remove the chicken from the pan and set aside.
3. Add the onion and garlic cloves and sauté until they begin to turn brown.
4. Add the stock, whole herb sprigs, and lemon zest and bring to a boil. Cover and cook in the oven at 250 degrees F until the chicken is cooked. When the chicken is done, remove it, strain the cooking liquid and set aside for later use. Allow the chicken to cool and pick the meat from the bones.
5. In a large pot of salted water cook the pasta. While the pasta is cooking reheat some of the cooking liquid, add the chicken, olives, and chopped herbs. When it is thoroughly heated add the pasta and finish with a drizzle of extra virgin olive oil.
