You are here: Home » Recipes » Whole-Wheat Noodles with Black Olives, Farmer’s Cheese and Roasted Chicken Whole-Wheat Noodles with Black Olives, Farmer’s Cheese and Roasted Chicken Recipe by Relish Yield 4 servings Thanks to our premade California Ripe Olive and Fig Tapenade, Homemade Farmer’s Cheese and Peruvian Roasted Chicken Thighs, this pasta is on the table in less than 20 minutes and good for the whole family. Sponsored by Microplane. Teresa Blackburn PrintEmail Ingredients 4 quarts water1 tablespoon coarse salt8 ounces whole wheat pasta (linguine, spaghetti, angel hair, fettucine)2 tablespoons olive oil, divided2 cups sliced cooked Peruvian Roasted Chicken2 tablespoons Ripe Olive and Fig Tapenade or fig preserves1/2 cup reserved pasta cooking water or reduced-sodium chicken broth1/4 cup fresh basil leaves, chiffonade1 cup Homemade Farmer's Cheese or fresh mozzarella cheese, crumbled Freshly ground black pepper Instructions 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.