Chicken Penne with Olives and Mozzarella

Cook penne in boiling salted water according to package directions until al dente. Then place in a colander and allow to drain, taking care to collect some cooking water.

While the penne cooks, rinse chicken under cold water, pat dry, cut into bite-sized pieces and season with pepper. Heat 2 tablespoons olive oil in a pan and fry meat pieces on all sides for 6-8 minutes.

Rinse the tomatoes and remove the stem ends. Drain mozzarella. Cut the tomatoes and mozzarella into cubes and combine with the chicken cubes in a large bowl. Add olives and remaining oil and season with pepper.

Rinse the basil, shake dry and chop.