fusilli with chicken and olives

Lynnda Cloutier


This recipe and pic comes from Tastes of Italia, one of the best Italian cooking magazines out there.

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1/2 pounds fusilli, cooked according to package directions.
3 tablespoons extra virgin olive oil
four large garlic cloves, thinly sliced
4 cups rotisserie chicken, cut into bite size pieces
1 ounce diced pancetta
one pinch salt
2 tbs. chopped rosemary
one pinch of red chile flakes
freshly ground pepper to taste
1 cup dry red wine
1 cup kalamata olives, pitted
1/2 cup chopped yellow onion
one can crushed tomatoes, 28 ounces
1/2 cups chopped fresh parsley
freshly grated parmesan cheese

Directions Step-By-Step

in a large skillet, combine olive oil and garlic and cook on medium high heat for three minutes. Add the chicken, pancetta, Rosemary, red Chile flakes, salt and pepper. Cook about 45 minutes.
Add wine to skillet with olives, onion and tomatoes. Cook on medium high for 10 to 12 minutes, until sauce thickens. Add drained pasta to pan and toss to coat well. Remove from skillet, sprinkle with parsley and Parmesan cheese and serve. Serves 4 to 6.

About this Recipe

Course/Dish: Chicken, Pasta
Regional Style: Italian