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

Author: Christopher Kosovich

Ingredients

  • 2/3 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
  • 1/2 cup pitted olives halved lengthwise
  • Salt
  • Freshly ground black pepper
  • 1/4 cup grated Parmesan plus more for the table

Instructions

  • 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, stirring 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 to combine.
  • Add the chicken mixture and combine.
  • Divide the pasta among 4 bowls and serve immediately.
  • Sprinkle parmesan, freshly ground black pepper to taste.