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.
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!