Pasta Shells with Chicken and Olive Filling

Cook pasta in a pot of boiling salted water. Drain, rinse with cold water and drain again. Drizzle with a little oil.

Rinse chicken breasts, pat dry and season with salt and pepper. Heat 1-2 tablespoons oil in a pan and fry chicken on both sides for 2-3 minutes until brown. Reduce heat and cook for 3-4 minutes until done. Then allow to cool and cut into small cubes.

Rinse tomatoes, quarter, core and dice into small pieces. Chop olives. Rinse basil and pat dry. Place half of basil aside for garnish and cut the rest into fine strips. Mix tomatoes in a bowl with remaining oil, balsamic vinegar, olives, chicken and basil and season with lemon juice, salt and pepper. Fill pasta shells with chicken mixture.