Fresh Fettuccine With Pulled Rotisserie Chicken, Pesto, and Roas

Total Time
18mins
Prep
8 mins
Cook
10 mins

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!

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Ingredients

Nutrition

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.