Step 1

Place the chicken, breadcrumbs, parmesan, garlic and egg in a bowl. Mix well to combine. Use damp hands to shape the mixture into 12 balls. Flatten slightly to form rissole shapes.

Step 2

Heat 1 tbsp oil in a large frying pan over medium heat. Cook the rissoles, in batches, for 3-4 minutes on each side or until golden and almost cooked through. Transfer to a plate.

Step 3

Heat the remaining oil in the same pan over medium-high heat. Add the mushroom, capsicum and onion. Cook, stirring, for 5-8 minutes or until a little golden around the edges. Add the pasta sauce and 250ml (1 cup) water. Bring to a simmer. Reduce the heat to low. Add the rissoles and cook, stirring occasionally, for 10 minutes or until cooked though and the sauce thickens slightly. Stir in the olives.

Step 4

Meanwhile, cook the pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain.

Step 5

Divide the pasta among serving bowls. Top with the rissoles and sauce. Sprinkle with basil leaves, if desired, to serve.