Rosemary Olive Chicken Fusilli - California Ripe Olives

Ingredients

• 2 tablespoons olive oil
• 4 ounces bacon, chopped
• 12 ounces chicken breast, sliced into 2-inch strips
• 1 1/2 teaspoons chopped rosemary
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon red pepper flakes
• 1/3 cup pinenuts
• 1 tablespoon minced garlic
• 1/4 cup white wine
• 2 cups broccoli rabe, boiled and coarsely chopped
• 1 cup California Black Ripe Olives
• 1/4 cup chicken stock
• 1/2 pound or a 12 ounce package of fusilli pasta, cooked
• 1 tablespoon extra virgin olive oil
• 1/4 cup shaved parmesan cheese