ROSEMARY OLIVE CHICKEN FUSILLI

3/4 cup Olive oil
3/4 lb. bacon, chopped
4 1/2 lbs. chicken breast, sliced into 2-inch strips
3 tbsp. chopped rosemary
1 tbsp. kosher salt
1 tbsp. crushed red pepper flakes
2 cups pine nuts
1/3 cup minced garlic
1 1/2 cups white wine
3 lbs. (3 qts.) broccoli rabe, boiled and chopped
1 1/2 lbs. (1 1/2 qts.) California ripe olives, whole pitted
12 oz. (1 1/2 cups) chicken stock
7 1/2 lbs. (1 1/2 gallons) cooked fusilli pasta
1/3 cup extra virgin olive oil
3 oz. (1 1/2 cups) shaved parmesan cheese

Heat olive oil in a large sauté pan over medium-high heat. Add bacon and cook for 2-3 minutes until fat is rendered.

Stir in chicken, season with rosemary, salt and pepper flakes and cook for 4-6 minutes until browned. Add pine nuts and garlic and cook for an additional 1-2 minutes, then pour in wine.

Mix in broccoli rabe, California Ripe Olives and chicken stock and cook for 3-5 minutes.

Toss with pasta and extra virgin olive oil and cook until heated through.

Remove from heat and top with parmesan cheese just before serving.

Yield: 24 (12 oz.) servings
Source: California Olive Industry