This started as a what-do-I-have-on-hand meal. I wanted to run get some feta, but we decided that would defeat the purpose and could be added to the leftovers later. It had a very nice flavor and was pretty simple. We ate it warm, but I’m pretty certain that it would be good cold as well. *update – yep good cold, too*
My sister adopted an olive tree for me for Christmas last year. Nudo 
sent a very nice package including a description and picture of my tree, as well as a spring pressing package of olive oil and a fall flavored package. The olive oil was outstanding and I totally need to re-up my adoption as well as order some extra. I highly recommend this gift for any foodie friends or yourself. Caution, you may wind up wanting to drink the olive oil.
3 chicken split breasts
fresh ground pepper
3/4 c. pitted kalamata olives, sliced
3/4 c. sliced baby carrots
3/4 c. Italian Parsley, chopped
1.5 c. penne pasta
1 shallot, chopped
2 tbsps olive oil
4 tbsps champagne vinegar
1/8 tsp ground mustard
1/4 tsp fresh ground pepper
3/4 tsp murray river salt
Preheat oven to 400. Season chicken with salt, paprika, and pepper. Drizzle with olive oil. Roast for 40 minutes or until chicken reaches an internal temperature of 170.
Bring a large pot of salted water to boil. Add penne, cook for 6 minutes, add carrots cook another five minutes. Drain, add to large bowl.
Shred chicken with fork, add to pasta. Add, parsley and olives. In a small bowl, combine olive oil, vinegar, mustard, pepper, salt, and shallots. Stir then pour over pasta dish. Serve warm or cold.