Pesto Penne with Roasted Chicken

By courtneyepowell

Ingredients

• 8 oz dried penne or bowtie pasta (4 c)
• 2 c broccoli florets
• 1 7-oz container purchased basil pesto
• 2 1/2 c bite-size slices purchased chicken
• 1 7-oz jar roasted red sweet peppers, drained and cut into strips
• 1/4 c finely shredded Parmesan cheese
• 1/2 t coarsely ground black pepper
• more shredded parmesan cheese for topping (optional)

Preparation

Step 1

Cook pasta according to package directions, adding broccoli the last 2 mins of cooking. Drain, reserving 1/2 c of the pasta water. Return drained pasta and broccoli to saucepan.

In a small bowl, combine pesto and reserved pasta water. Add chicken, roasted red peppers and pesto mixture to pasta in saucepan. Toss gently to coat. Heat through over med heat. Add 1/4 c Parmesan cheese to pasta mixture and toss to combine.

Divide pasta among four pasta bowls. If desired, sprinkle with additional cheese and top with black pepper.