Mediterranean chicken and pasta

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Step 1

1 lb boneless skinless chicken breasts or thighs, 1 lb farfalle (bow-tie) pasta, 1 large organic lemon sliced into thin rounds or half-wheels (seeds discarded), ¾ cup pitted Kalamata olives torn or halved lengthways, 2 sprigs fresh rosemary leaves stripped and finely chopped, 4 cloves garlic smashed but left whole to infuse the oil, 2 tbsp extra-virgin olive oil , 1/2 cup pasta water, 1/4 tsp Sea salt and freshly cracked black pepper to taste