Apricot Olive Chicken

Ingredients

1 pkg FreeBird Grilled Chicken Breast Strips
8 oz. DeBoles Ancient Grain Penne Pasta
1 Tbsp. Spectrum Spanish Olive Oil
1 cup black olives, pitted and chopped
zest of one lemon
1 Tbsp. fresh rosemary, chopped
juice of 2 lemons
2 Tbsp. Spectrum Moroccan Olive Oil
½ cup jarred sun dried tomatoes, drained & julienned
2 cloves garlic, minced
½ cup flat leaf parsley, coarsely chopped
sea salt and black pepper, to taste

Using a food processor, combine the garlic, olives, 1 Tbsp Spanish olive oil and half the lemon juice, pulsing until coarsely chopped but not pureed. Season with salt and pepper.

Bring a large pot of salted water to a boil, add pasta and cook until al dente, 10-12 minutes. Drain and toss with Moroccan olive oil, lemon zest and rosemary.

Heat chicken in oven according to package, sprinkle with remaining lemon juice. Then combine with pasta.

In a large bowl, combine all ingredients and toss together. Serve warm or room temperature. Serves 4.