Chicken, Pesto and Roasted Peppers Fettucine

What better to cook than something so fast and packed with flavor? I got this recipe from Sara Moulton's show. Instead of pulled rotisserie I just fried chicken breast with adobo. I also omitted the olives since they're not my taste. I almost went into a panic when I thought I lost the recipe. That's how much I love it! by Chef Christine

4 servings

Time: 18 min, 8 min prep

Ingredients

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

Directions

 * 1) Put the pesto in a large bowl.
 * 2) Cook the pasta according to package instructions.
 * 3) Drain the pasta and reserve 1/3 cup of the pasta water.
 * 4) Whisk the pasta water into the pesto.
 * 5) While the pasta is cooking, heat the oil in a large skillet over medium-high heat.
 * 6) Add the garlic and cook, stiffing until soft and fragrant, about 30 seconds.
 * 7) Add the chicken, peppers, and olives and cook, stirring until hot, about 3 minutes.
 * 8) Season with salt and pepper.
 * 9) Add the pasta and cheese to the pesto and toss and combine.
 * 10) Add the chicken mixture and combine.
 * 11) Divide the pasta among 4 bowls and serve immediately.
 * 12) Pass Parmesan at the table.

Contributed by

 * Catsrecipes Y-Group