Fresh Fettuccine With Pulled Rotisserie Chicken, Pesto, and Roas Recipe

1

Ingredients

2/3 cup basil pesto
1 (9 ounce) packages fettuccine pasta
1 tablespoon olive oil
3 garlic cloves, minced
4 cups pulled cooked chicken meat
2 cups sliced roasted sweet peppers
1/2 cup pitted olives, halved lengthwise
salt and pepper
1/4 cup parmesan cheese, plus more for the table

Preparation

Step 1

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, stiffing 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 and combine.

Add the chicken mixture and combine.

Divide the pasta among 4 bowls and serve immediately.

Pass parmesan at the table.