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Rosemary Olive Chicken Fusilli
Found In: Entree
MeasureIngredient
2 TablespoonsOlive oil
2 ouncesBacon, chopped
12 ouncesChicken breast, sliced into 2-inch strips
1 1/2 teaspoonsChopped rosemary
1/2 teaspoonKosher salt
1/2 teaspoonRed pepper flakes
1/3 cupPinenuts
1 TablespoonMinced garlic
1/4 cupWhite wine
2 cups (8 ounces)Broccoli rabe, boiled and coarsely chopped
1 cupCalifornia Ripe Olives
1/4 cupChicken stock
1 quart (1 1/4 pounds)Cooked fusilli pasta
1 TablespoonExtra virgin olive oil
1/4 cup (1/2 ounce)Shaved parmesan cheese
Directions:
Heat olive oil in a large sauté pan over medium-high heat. Add bacon and cook for 2-3 minutes until fat is rendered. Stir in chicken, season with rosemary, salt and pepper flakes and cook for 4-6 minutes until browned. Add pinenuts and garlic and cook for an additional 1-2 minutes, then pour in wine. Mix in broccoli rabe, California Ripe Olives and chicken stock and cook for 3-5 minutes. Toss with pasta and extra virgin olive oil and cook until heated through. Remove from heat and top with parmesan cheese just before serving. Serves 4.

 

 
 
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