Fresh Fettuccine with Pulled Rotissiere Chicken, Pesto, and Roasted Peppers

Total Time:
18 min
Prep:
8 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2/3 cup basil pesto
  • 9 -ounce package fresh fettuccine
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 4 cups pulled cooked chicken meat
  • 2 cups sliced roasted red bell peppers
  • 1/2 cup pitted olives, halved lengthwise
  • Salt and pepper
  • 1/4 cup grated Parmesan, plus more for the table
Directions
  • Put the pesto in a large bowl.

  • Cook the pasta according to package instructions. Drain the pasta and reserve 1/3 cup of the pasta water. Whisk the pasta water into the pesto.

  • While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the garlic and cook, stirring until soft and fragrant, about 30 seconds. Add the chicken, peppers, and olives and cook, stirring until hot, about 3 minutes. Season with salt and pepper.

  • Add the pasta and cheese to the pesto and toss to combine. Add the chicken mixture and combine. Divide the pasta among 4 bowls and serve immediately. Pass Parmesan at the table.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    french fettuccine with figs prosciutto and goat cheese recipe

    Not what you're looking for? Try:

    Fresh Fettuccine with Figs, Prosciutto and Goat Cheese

    Recipe courtesy of Giada De Laurentiis