Instructions: Advance preparation: Preheat the oven to 325 degrees (for toasting the pine nuts). Cut chicken breasts lengthwise into 1/4-inch-wide strips, then cut the strips crosswise in 1-inch lengths. Split the olives in half lengthwise, and set them aside. Toast the pine nuts in the preheated oven until golden, about 8 minutes. Set aside the pasta, olive oil, parsley, and nutmeg. In a bowl, combine all the sauce ingredients. Stir well, then add 3 tablespoons to the chicken; mix thoroughly and refrigerate. Refrigerate remaining sauce. All advance preparations may be completed up to 8 hours before you begin the final cooking steps.

Final cooking steps: Bring 4 quarts of water to a rapid boil. Lightly salt the water, then cook the pasta according to the instructions on the package. When the pasta loses its raw texture but is still slightly firm, remove from the heat and drain.

Meanwhile, place a 12- or 14-inch saute pan over high heat. When the pan becomes hot, add the olive oil. When the oil gives off a wisp of smoke, add the chicken. Stir and toss the chicken until it loses its raw outside color.

Add the pasta, olives, pine nuts, and sauce. Stir and toss until evenly combined and well heated. Taste and adjust the seasonings, especially for salt. Transfer the pasta to a heated platter or 4 heated dinner plates and sprinkle with parsley. Grate a little nutmeg across the surface of the pasta. Serve at once.

This recipe yields 4 servings.

Suggested accompaniments: Roasted stuffed tomatoes, a tropical papaya salad, and an almond-raspberry torte.

Comments: Although this recipe uses raw chicken, you can simplify the recipe by substituting barbecued or roasted chicken, or by omitting the chicken for a vegetarian pasta dish.

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