6 oz. elbow pasta
1 zucchini
1/3 c. oil
1/4 c. black olives, chopped
1/4 c. sliced green onions
12 oz. boneless skinned chicken breasts
3/4 c. parsley leaves
1/4 c. fresh basil leaves
1 lg. clove garlic, chopped
2 tbsp. grated Parmesan cheese
1 tsp. lemon juice
3/4 tsp. salt
1/2 tsp. pepper

Cook pasta in 4 quart pot following directions on package. Halve zucchini lengthwise and cut into slices. Add zucchini to paste last minutes of cooking time. Drain, rinse in cold water. Place in serving bowl. Mix in 1 tablespoons oil, olives and onions. Reserve.

Cut chicken in 1" cubes. Heat 1 tablespoon oil in same pot, medium heat. Add chicken. Cook, stirring often, 4 to 5 minutes. Remove with slotted spoon and add to pasta. Combine parsley, basil, garlic and remaining oil and puree in food processor. Add parsley mixture and rest of ingredients to pasta. Mix gently but well to blend.