Project Description

Photo by Jaclyn Coleman.

This is a super easy and 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.

Fusilli with Chicken and Castelvetrano Olives

Serves 2.
Created exclusively for Community Grains by Chef Jonah Rhodehamel of Oliveto Cafe & Restaurant .


  • 8-10 oz. Community Grains Hard Amber Durum Fusilli or similar
  • 2-4 Tbsp olive oil
  • 1 Tbsp garlic minced
  • 1/3 yellow onion, diced
  • 1/3 cup capers, rinsed and chopped
  • 1/2 cup (4 oz) dry white wine
  • 1 1/2 cups cooked chicken, diced
  • 1/2 cup Castelvetrano olives, chopped
  • 3 tsp chopped fresh rosemary
  • 4 oz butter, unsalted
  • few Tbsp pasta water
  • 1 tbsp salt
  • lemon wedges, to serve
  • Parmigiano Reggiano, to serve

Cooking Directions

  1. Cook fusilli in well-salted water until just done. Drain, reserving a bit of the pasta water.  Set aside.
  2. In a pan, sweat out garlic and onion in olive oil. Add capers and wine and reduce wine by half.
  3. 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. Serve with lemon wedges and freshly grated Parmesan.
  4. Enjoy with a glass of white wine!