Rosemary Olive Chicken Fusilli

Serves 4

Ingredients

  • 2 tablespoons olive oil
  • 4 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 broccoli rabe, boiled and coarsely chopped
  • 1 cup California Black Ripe Olives
  • 1/4 cup chicken stock
  • 1/2 pound or a 12 ounce package of fusilli pasta, cooked
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup shaved parmesan cheese

Directions

  1. Heat olive oil in a large sauté pan over medium-high heat.
  2. Add bacon and cook for 2-3 minutes until fat is rendered.
  3. Stir in chicken, season with rosemary, salt and pepper flakes and cook for 4-6 minutes until browned.
  4. Add pinenuts and garlic and cook for an additional 1-2 minutes, then pour in wine.
  5. Mix in broccoli rabe, California Ripe Olives and chicken stock and cook for 3-5 minutes.
  6. Toss with pasta and extra virgin olive oil and cook until heated through.
  7. Remove from heat and top with parmesan cheese just before serving.