Fresh Fettuccine With Pulled Rotisserie Chicken, Pesto, And Roas

Total Time: 18 mins Preparation Time: 8 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.