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Riviera Chicken Nicchioni


  • 4 boneless skinless chicken breast halves, patted dry and cut into 1-inch pieces
  • 1 tsp. O&CO. Herbes de Provence
  • 1/2 tsp. O&CO. Fleur de Sel 
  • 3 tbsp. O&CO. Premium Balsamic Vinegar of Modena
  • 1 (17.6 oz.) O&CO. pkg. Nicchioni Pasta
  • 2 tbsp. O&CO. White Balsamic with Oregano
  • 2 tbsp. O&CO. Basil Specialty Olive Oil
  • 1/3 cup (from 4.4 oz. pkg.) O&CO. Kalamata Black Olives, drained and diced
  • 1 (12.34 oz.) jar O&CO. Sauce Riviera - Tomato & Basil
  • 1/2 cup freshly grated Parmesan cheese, divided use

  • 1 cup O&CO. Taralli with Rosemary
  • 6 basil sprigs



  1. Place chicken in a large re-sealable plastic bag.
  2. In a small bowl, stir Herbes de Provence, Sea Salt, and Balsamic Vinegar together. 
  3. Pour over chicken. 
  4. Seal and shake to coat, refrigerate for 15 minutes.
  5. Meanwhile, cook pasta according to package directions.
  6. Drain well in a colander.
  7. Place in a large bowl and toss with White Balsamic with Oregano.
  8. Cover and keep warm. 
  9. Heat Olive Oil in a large skillet over medium-high heat.
  10. Drain chicken and add to oil. 
  11. Cook for 3-5 minutes until chicken is done, stirring often.
  12. Reduce heat to medium. 
  13. Add black Olives and Sauce Riviera. 
  14. Cook until heated through, stirring often. 
  15. Remove from heat and stir in ¼ cup cheese. 
  16. Pour over pasta, toss gently.
  17. Divide onto six serving plates. 
  18. Sprinkle with remaining cheese.
  19. Divide Taralli with Rosemary onto tops and add a basil sprig to each, serve immediately. *Serves 6.