Cook the pasta in plenty of boiling, salted water until al dente (about 12 minutes or as
directed on the packet).
Drain the pasta and rinse in plenty of cold running water. Put into a bowl and stir in the pesto
sauce and olive oil.
Skin the tomato by placing in boiling water for about 10 seconds and then into cold water, to
loosen the skin.
Cut the tomato into small cubes and add to the pasta with the olives, seasoning and French beans
cut into 4cm / 1 1/2in lengths. Add the cubed chicken. Toss gently together and transfer to a
serving platter. Garnish with fresh basil.