Recipe courtesy of Sara Moulton

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

  • Level: Easy
  • Total: 18 min
  • Prep: 8 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. Put the pesto in a large bowl.
  2. 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.
  3. 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.
  4. 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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