Feta, Kalamata olives, fresh tomatoes & ground chicken fusilli

Feta, Kalamata olives, fresh tomatoes & ground chicken fusilli
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Here is a delicious Catelli® Ancient Grains Fusilli recipe that is easy to make and can be served for a get together that was planned at the last minute with your friends.

Photo Credit: Dana Dorobantu

  • Serves4 to 6
  • Prep time25 min
  • Cook time15 min
  • Timeout-
  • FreezingNe se congèle pas.


  • 2 tablespoons of olive oil
  • 2 lb of ground chicken
  • 2 yellow onions, chopped
  • 2 garlic cloves, chopped
  • 1 cup of Kalamata olives, sliced
  • 3/4 cup of feta cheese, crumbled
  • Salt & pepper, as preferred
Tomato salsa
  • 2 cups of multi-coloured cherry tomatoes, quartered
  • 1/2 cup of fresh parsley, chopped
  • 1/4 cup of fresh mint, chopped
  • 1/4 cup of olive oil
  • Salt & pepper, as preferred


  1. Bring a large pot of salted water to a boil, then cook the pasta following the instructions on the box. Strain and set aside.
  2. In a large non-stick pan, on medium-high heat, cook the olive oil then add the ground chicken, onions and garlic for 7 minutes.
  3. Add the olives, feta and pasta to the mix, stir together and season.
  4. In a large bowl, mix all the tomato salsa ingredients together and serve on the pasta. 


Recipe published on August 19, 2018