Marinate chicken tenderloin in a bowl with garlic and lemon juice. Cover and marinate in the fridge for 3 hours, or overnight.
Cut the prosciutto into thin slices. Cut the cucumber in 2 halves and slice it.
Drain the chicken marination and sprinkle the pepper over it. Heat oil in a pan and fry chicken filets for 4 minutes from each side. Leave aside until cold. Slice thinly.
To prepare the pesto sauce: mix oil, vinegar, pepper and mustard in a saucepan. Whisk starch in 1/3 cup of water until smooth. Add to the saucepan. Combine for 2 minutes or untik thick. Add crea, basil and salt.
Mix pasta, chicken, cucumber, prosciutto, tomato, olives and artichokes in a big bowl. Add pesto sauce and stir gently. Serve cold or hot with parmesan cheese