Orecchiette With Roasted Chicken And Olives

Serves: 4
Total Calories: 837


1 pound orecchiette pasta
1/2 cup extra-virgin olive oil
1 pound cooked meat from rotisserie or oven-roasted chicken (about 4 cups), in bite-size pieces
1/4 cup tomato pesto or double tomato paste
1/3 cup Muffaletta or Olive Salad, muffaletta olive mixture, or chopped mixed olives, homemade or jarred
1 tablespoon chopped fresh sage


Bring a large pot of salted water to a boil. Add the pasta, stirring a few times to ensure that it does not stick to itself. Boil vigorously for the time recommended on the package or until the pasta is tender, 8 to 10 minutes.

Meanwhile, heat the oil in a large, nonstick skillet over medium heat. Add the chicken and heat through. Stir in the tomato pesto and olive mixture. Transfer the pasta to the skillet, using a large slotted spoon allow some of the cooking water to get into the sauce to help loosen it. Add the sage and toss to combine before serving.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 837
Calories from Fat: 315

This Orecchiette With Roasted Chicken And Olives recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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