Pesto Penne With Roasted Chicken

Name: Pesto Penne With Roasted Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 8 ounces mostaccioli pasta or 8 ounces bow tie pasta (4 cups); 2 cups broccoli florets; 1 (7 ounce) container purchased basil pesto (about 3/4 cup); 2 1/2 cups refrigerated cooked chicken breast strips or 2 1/2 cups leftover cooked chicken; 1 (7 ounce) jar roasted sweet red peppers, drained and cut into strips; 1/4 cup finely shredded parmesan cheese; 1/2 teaspoon fresh coarse ground black pepper

Submitted by Hey Jude

"One quick stop at the grocery store on my way home from work and I can have this on the table 20 minutes after I arrive home! Recipe is from Midwest Living magazine."

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photo by Hey Jude

Ready In:: 20mins
Ingredients:: 7
Serves:: 4

ingredients

8 8 ounces mostaccioli pasta or 8 ounces bow tie pasta (4 cups)
2 cups broccoli florets
1 (7 ounce) container purchased basil pesto (about 3/4 cup)
2 ¹⁄₂ 2 1/2 cups refrigerated cooked chicken breast strips or 2 1/2 cups leftover cooked chicken
1 (7 ounce) jar roasted sweet red peppers, drained and cut into strips
¹⁄₄ cup finely shredded parmesan cheese
¹⁄₂ teaspoon fresh coarse ground black pepper

directions

Cook pasta according to package directions, adding broccoli the last 2 minutes of cooking; drain, reserving 1/2 cup of the pasta water; return drained pasta and broccoli to saucepan.
In a small bowl, combine pesto and the reserved pasta water.
Add chicken, roasted red sweet peppers and pesto mixture to pasta in saucepan; toss gently to coat; heat through over medium heat; add 1/4 cup cheese to pasta mixture and toss to combine.
Divide among 4 pasta bowls and sprinkle with additional Parmesan cheese if desired; top with ground black pepper and serve immediately.