Fresh Fettuccine With Pulled Chicken, Pesto, Roasted Pepper

By á-174942

Ingredients

• 2/3 cup basil pesto
• 1 package fresh fettuccine - (9 oz)
• 1 tablespoon olive oil
• 3 garlic cloves minced
• 4 cups pulled cooked chicken meat
• 2 cups sliced roasted red bell peppers
• 1/2 cup pitted olives halved lengthwise
• Salt to taste
• Freshly-ground black pepper to taste
• 1/4 cup grated Parmesan plus
• more for the table

Details

Servings 4

Preparation

Step 1

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.

This recipe yields 4 servings.