Rosemary Olive Chicken Fusilli
Found In: Entree
| 2 Tablespoons | Olive oil |
| 2 ounces | Bacon, chopped |
| 12 ounces | Chicken breast, sliced into 2-inch strips |
| 1 1/2 teaspoons | Chopped rosemary |
| 1/2 teaspoon | Kosher salt |
| 1/2 teaspoon | Red pepper flakes |
| 1/3 cup | Pinenuts |
| 1 Tablespoon | Minced garlic |
| 1/4 cup | White wine |
| 2 cups (8 ounces) | Broccoli rabe, boiled and coarsely chopped |
| 1 cup | California Ripe Olives |
| 1/4 cup | Chicken stock |
| 1 quart (1 1/4 pounds) | Cooked fusilli pasta |
| 1 Tablespoon | Extra virgin olive oil |
| 1/4 cup (1/2 ounce) | Shaved parmesan cheese |
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.
