Fusilli Amatriciana with Chicken and Olives...

 **This recipe is Wheat, Gluten and Dairy Free**

Serves: 4 (with left over sauce for 2)

   300g dried rice and corn fusilli (I use organ gluten free pasta)
   75ml extra virgin olive oil, plus extra to toss
   6 peices of rindless short-cut bacon, coarsely chopped

   4 (500g) chicken thigh fillets, trimmed, cubed
   2 brown onions, finely chopped

   4 garlic cloves, diced
   1/2 medium red chilli, seeded and finely chopped
   80ml  white wine
   1/2 750ml bottle tomato passata (so 375ml)

   800g can diced tomatoes
   1 cup kalamata olives, pitted, sliced in half (lengthways)
   1/3 cup fresh basil leaves, chopped 

   1/3 cup freshly chopped spring onion

   1/2 cup freshly chopped flat-leaf parsley 

   Salt and pepper to taste

Extra chopped sping onion, extra and finely grated parmesan (if wanted) to serve.

Method:

1. Cook the pasta in a large saucepan of salted boiling water, with a drizzle of olive oil, following packet directions. Drain.
2. Meanwhile, heat oil in a large saucepan over medium-high heat. Cook the chicken, bacon and onion, stirring, for 5 minutes or until golden. Add garlic and chilli. Cook, stirring, for 30 seconds. Add the wine. Cook, stirring with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 1 minute. Add the passata, canned diced tomato and olives. Simmer, stirring occasionally, for 8 minutes or until the sauce thickens. Add water if needed.
3. Add basil, spring onion and parsley. Toss to combine. Season with and pepper. 
4. Divide pasta and sauce among serving bowls. Top with extra spring onion and parmesean (if wanted).