Chickpea pasta with chicken, peppers and olives

Ingredients

For 1 serving

• Chickpea pasta70 g
• Chicken breast100 g
• Bell peppers120 g
• Green olives10 g
• Extra virgin olive oil1 teaspoon
• Dried oreganoto taste
• Saltto taste

In season: June – September

Method

1. Put the pasta water on to boil. Wash the peppers, remove the stalk, seeds and white membranes and cut them into thin strips; cut the chicken breast into strips about 1 cm wide. Slice the green olives into rings.
2. Heat the olive oil in a frying pan over medium-high heat and brown the chicken for 4 minutes, until golden and no longer pink.
3. Add the peppers and a pinch of salt and cook for another 8 minutes over medium heat, stirring, until soft and lightly charred at the edges; stir in the olives and oregano.
4. Meanwhile, when the water boils, salt it and cook the chickpea pasta for the packet time, until al dente; drain it gently as it breaks easily.
5. Toss it in the sauce for a minute over medium heat, stirring gently, and serve.