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