Rosemary Olive Chicken Fusilli
California Olive Committee
- Yield: 4 servings
Ingredients
- 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
Instructions
- 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