Cook pasta according to package instructions.

In a resealable plastic bag, place chicken, lemon juice,  rosemary, and garlic; seal and let sit for 10 minutes.

In a large sauté pan, heat oil over medium heat.  Remove chicken from the bag, add to the pan, and  cook for 8 minutes on each side. Transfer chicken to  a cutting board and cover it with foil to keep warm.

Add chicken broth to the pan, stirring to get the  browned bits up. Add olives and cook for 10 minutes.

Slice chicken and place in a large serving bowl.  Add cooked pasta, olives with broth, and parsley.  Toss, season with salt, and serve with Heirloom Tomato Salad.