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

More Recipes from the Homemade in a Hurry Cookbook:
*Cooking In A Rush
Beef Paillards With Gorgonzola Onion Confit
Chicken Simmered In Artichoke Bolognese
Chicken, Artichoke, And White Bean Chili
Eggs Stir-Fried With Salmon And Oyster Sauce
Grilled Fish With Green Curry Glaze
Ham Steaks With Chile Pesto
Herb Cheese Cheesesteaks
Moroccan Chicken With Toasted Couscous
Mussels In Lemon Marinara
Orecchiette With Roasted Chicken And Olives
Penne With Bruschetta And Chevre
Polenta With Eggs And Spinach "Pesto"
Scallop Posole With Cilantro
Shrimp Nachos Grandes
Spicy Teriyaki Grilled Chicken
Steaks With Tomato Olive Butter
Steamed Sole With Sea Salt And Chives
Stir-Fried Stroganoff