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Fusilli with Chicken & Castelvetrano Olives

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A super easy & delicious recipe when you-ve got some leftover chicken to use up. Grown in Sicily, Castelvetrano olives, also known as Nocellara olives, are picked young and cured in lightly salted brine, giving them their recognizable bright green color as well as their mild, buttery flavor.

Recipe created exclusively for Community Grains by Chef Jonah Rhodehamel of Oliveto Cafe & Restaurant in Oakland, CA.

Serves 2-4


  • 8 oz. Community Grains Amber Durum Fusilli
  • 4 tbsp extra virgin olive oil
  • 1 tbsp garlic minced
  • 1/3 yellow onion, chopped
  • 3 tbsp capers, rinsed and chopped
  • 1/4 cup dry white wine
  • 1 cup diced, cooked, chicken
  • 3 tbsp Castelvetrano or Nocellara olives, chopped
  • 3 tsp chopped fresh rosemary
  • 8 tbsp butter, unsalted
  • 2-3 tbsp pasta water
  • 1 tbsp salt


Cook fusilli in well-salted water until just done and drain reserving a bit of the pastawater. Set aside.

In a pan, sweat out garlic and onion in olive oil. Add capers and wine and reduce wine by half. Add chicken, olives, and rosemary. Turn up heat and add butter and reserved pasta water, stirring until sauce thickens a bit. Add salt. Toss with pasta. Voilà!