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fusilli with chicken and olives

(2 ratings)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

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

(2 ratings)

Ingredients For fusilli with chicken and olives

  • 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

How To Make fusilli with chicken and olives

  • 1
    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.
  • 2
    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.

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