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.


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