Rosemary Olive Chicken Fusilli

California Olive Committee
  • Yield: 4 servings


2tablespoons olive oil
2ounces bacon, chopped
12ounces chicken breast, sliced into 2-inch strips
1 1/2teaspoons chopped rosemary
1/2teaspoon kosher salt
1/2teaspoon red pepper flakes
1/3cup pine nuts
1tablespoon minced garlic
1/4cup white wine
2cups broccoli rabe, boiled and coarsely chopped
1cup California Black Ripe Olives
1/4cup chicken stock
1quart cooked fusilli pasta
1tablespoon extra-virgin olive oil
1/4cup shaved Parmesan cheese


  1. Heat olive oil in a large sauté pan over medium-high heat. Add bacon and cook for 2 to 3 minutes until fat is rendered. Stir in chicken, season with rosemary, salt and pepper flakes and cook for 4 to 6 minutes until browned. Add pine nuts and garlic and cook for an additional 1 to 2 minutes, then pour in wine. Mix in broccoli rabe, olives and chicken stock and cook for 3 to 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.

Recipe courtesy of California Olive Committee