Recipe Wednesday: Fusilli with Chicken and Castelvetrano Olives

This is a super easy & delicious recipe when you’ve got some leftover chicken to use up. Castelvetrano olives are sometimes a bit hard to find, but it’s worth the extra effort to track some down. Grown in Sicily, Castelvetrano olives are picked young and cured in lightly salted brine, giving them their recognizable bright green color as well as their mild, buttery flavor.

Amber Durum Fusilli with Chicken and Castelvetrano Olives
Serves 2
Created exclusively for Community Grains by Chef Jonah Rhodehamel of Oliveto Cafe & Restaurant in Oakland, CA.


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


Cook fusilli in well-salted water until just done. Drain, reserving a bit of the pasta water.  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, add butter and a bit of reserved pasta water, stirring until sauce thickens a bit. Add salt.  Toss with pasta.

Enjoy with a glass of white wine!

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