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Fill a large saucepan with water and bring to a boil. Cook the pasta until it's al dente.
Meanwhile, cut the olives in half and cut the sun-dried tomatoes into pieces. Rinse the arugula if necessary and remove excess water with a salad spinner.
Remove any excess fat and muscles from the chicken breasts and cut them into cubes.
Roast the pine nuts in a dry skillet, without oil or butter, for a few minutes. Transfer the pine nuts to a small bowl.
Heat a good dash of oil from the sun-dried tomatoes in the large skillet. Fry the chicken cubes in the oil for a few minutes until almost done.
Stir in the sun-dried tomatoes and olives and fry briefly. Drain the pasta and stir it into the sauce.
Stir in the pesto and grana padano and season with salt and pepper. Divide the slices of ham into pieces and serve them on top of the pasta.
Finish the pasta with pine nuts, arugula and more cheese if you like. Enjoy!