Cut the chicken breasts in half and bash to flatten. Season with salt and pepper, then add diced garlic, canned mushrooms and feta. Roll the chicken breasts in clingwrap and boil for 10 to 12 mins.
Cook fusilli for 8 to 10 mins with salt and oil. Drain. Add chakalaka. Season with salt and pepper.
Remove the cooked chicken from clingfilm and cut into slices. Put pasta on plate, place chicken pieces on top and garnish with chutney, olives and fresh spring onion.
Tip: Can be eaten cold.