GRILLED CHICKEN WITH PESTO PASTA

Ingredients:
500gm Alce Nero Organic Fusilli Tricolore Pasta
500gm Chicken Breast
One bottle Alce Nero Organic Pesto Genovese
One yellow bell pepper - cut into  strips
One red bell pepper - cut into strips
12pcs black olives
1/4tsp salt/pepper

Method:
Marinate chicken breast with salt and pepper.
In a big pot, bring water to boil.
Add salt and pepper and cook the pasta for 11mins.
Reserve one cup of pasta water before draining.
Leave pasta aside.
Heat up a grill pan, add in one tbsp of olive oil. Grill chicken breast for 5mins before turning over to grill another side. Cook through.
Once is cooked, cut chicken breast into strips.
In the same grill pan, add the drained pasta, cutted bell peppers, black olives together with Alce Nero Organic Pesto Genovese and the chicken strips. Add in half cup boiled pasta water, toss and mix to combine.
Serve immediately.