Pesto Penne With Roasted Chicken

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 8  ounces  dried penne or 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  bite-size slices  roasted deli chicken or 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

1. 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.
2. In a small bowl, combine pesto and the reserved pasta water.
3. 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.
4. Divide among 4 pasta bowls and sprinkle with additional Parmesan cheese if desired; top with ground black pepper and serve immediately.