1

Preheat oven to 350 degrees F. Lightly oil a shallow baking dish large enough to hold all of the chicken breasts in a single layer.

2

In a small bowl, mix together pesto, garlic, olive oil and red pepper flakes. Lay chicken breasts in prepared pan and spread pesto mixture over them. Cover pan tightly with foil. Bake chicken 30 minutes and test for doneness. Leave covered and place in refrigerator for at least 30 minutes (or overnight).

3

After cooling, tear the chicken into long strips along the grain, coating the sauce as you work. Leave the torn chicken in the pan with the sauce.

4

Cook penne until very tender. Stir often during cooking to prevent sticking. Drain pasta well and place in a large bowl. Toss with lemon juice.

5

Fold in chicken mixture and olives. Season with pepper to taste. If it seems dry, add additional olive oil.

6

Immediately before serving, add sliced roasted red pepper strips and parsley.