Chicken and green olive tapenade pasta

Step 1

Place olives, almonds, anchovies, capers, garlic, lemon rind and parsley in a food processor. Process until finely chopped. While motor is operating, add oil in a slow, steady stream. Process until well combined. Transfer tapenade to a bowl. Add lemon juice. Season with pepper. Stir to combine.

Step 2

Meanwhile, cook pasta in a large saucepan of boiling water following packet directions until tender. Drain, reserving 1⁄3 cup cooking liquid. Return pasta to pan.

Step 3

Add tapenade, tomato, chicken and reserved cooking liquid to pasta. Cook, tossing over low heat for 2 minutes or until combined. Serve sprinkled with parsley.