- Cavatappi (Short, tubular and corkscrew shaped pasta) – 250 gr
- Boneless chicken breast – 150 gr
- Seedless black olives – 50 gr
- Olive oil – 30 gr
- Tomatoes– 200gr
- Salt, pepper
Chop the onion into squares and cut the meat into cubes.
They are sauteed in olive oil over medium heat.
When the meat is roasted, add the chopped tomatoes, the basil and the olives cut into two pieces.
Season to taste (remember that the olives are already salty).
Boil the pasta al dente, drain and add it into the pan while hot.
Stir the pasta and let it cook for two more minutes.
Serve hot, decorated with two leaves of basil.