Fresh Fettuccine With Pulled Rotisserie Chicken, Pesto, and Roas

By KSmitherman

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

Details

Servings 1
Adapted from food.com

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.