8ounces whole wheat pasta (linguine, spaghetti, angel hair, fettucine)
2tablespoons olive oil, divided
2cups sliced cooked Peruvian Roasted Chicken
2tablespoons Ripe Olive and Fig Tapenade or fig preserves
1/2cup reserved pasta cooking water or reduced-sodium chicken broth
1/4cup fresh basil leaves, chiffonade
1cup Homemade Farmer's Cheese or fresh mozzarella cheese, crumbled
Freshly ground black pepper
Bring water to a rolling boil and add salt. Cook pasta according to package directions just until al dente. Do not overcook. Drain pasta and set aside, reserving 1/2 cup cooking liquid.
Heat a large saute pan or skillet over medium-high heat. Add 1 tablespoon olive oil and sliced Peruvian Roasted Chicken Thighs. Cook until thoroughly warm, about 2 minutes. Add Ripe Olive and Fig Tapenade, reserved pasta water and cooked pasta. Toss to coat noodles with tapenade.
Remove from heat and add basil, Homemade Farmer’s Cheese and black pepper. Toss a final time and serve.