Fresh Fettuccine With Pulled Rotisserie Chicken, Pesto, and Roas |
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Prep Time: 8 Minutes Cook Time: 2 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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! Ingredients:
2/3 cup basil pesto |
1 (9 ounce) package 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 olive, 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.
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