Fresh Fettuccine with Pulled Rotissiere Chicken, Pesto, and Roasted Peppers

This is a great dinner recipe inspired by Sara Moulton. I have added more garlic than the original recipe.

Fresh Fettuccine with Pulled Rotissiere Chicken, Pesto, and Roasted Peppers
 
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Ingredients
  • ⅔ cup basil pesto
  • 9-oz package fresh fettuccine
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 4 cups pulled cooked rotissiere chicken meat
  • 2 cups sliced roasted red bell peppers
  • ½ cup pitted olives, halved lengthwise
  • Salt
  • Freshly ground black pepper
  • ¼ cup grated Parmesan, plus more for the table
Instructions
  1. Put the pesto in a large bowl.
  2. Cook the pasta according to package instructions.
  3. Drain the pasta and reserve ⅓ 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. Add the garlic and cook, stirring until soft and fragrant, about 30 seconds.
  6. Add the chicken, peppers, and olives and cook, stirring until hot, about 3 minutes. Season with salt and pepper.
  7. Add the pasta and cheese to the pesto and toss to combine.
  8. Add the chicken mixture and combine.
  9. Divide the pasta among 4 bowls and serve immediately.
  10. Sprinkle parmesan, freshly ground black pepper to taste.

 

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