3/4 lb (375 g) orecchiette (or other short pasta)

1 lb (454 g) white button mushrooms, thinly sliced

1 onion, finely chopped

1/4 cup (60 ml) olive oil

2 cloves garlic, finely chopped

1/2 teaspoon (2.5 ml) crushed red pepper flakes

1/2 teaspoon (2.5 ml) chopped fresh rosemary

2 cups (500 ml) chicken broth

1/4 cup (60 ml) pitted black olives, quartered

11/2 cups (375 ml) diced cooked chicken

3/4 cup (180 ml) grated Parmigiano-Reggiano cheese

2 tablespoons (30 ml) chopped fresh chives

2 tablespoons (30 ml) butter (optional)

Salt and pepper

In a large pot of salted boiling water, cook pasta until al dente. Drain and oil lightly.

In a non-stick skillet, soften mushrooms and onion in oil until mushroom cooking water has evaporated. Continue cooking until mushrooms begin to caramelize. Season with salt and pepper.

Add garlic, pepper flakes and rosemary and cook for about 2 minutes or until garlic is lightly browned. Add broth and olives. Reduce cooking liquid by half.

Add pasta, chicken, Parmesan, chives and butter. Mix thoroughly and cook over low heat until pasta had absorbed a little cooking liquid. Adjust seasoning.

When serving, sprinkle with a little grated Parmesan cheese, to taste.

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