Fresh Fettuccine With Pulled Rotisserie Chicken, Pesto, and Roas
photo by Karen Elizabeth




- Ready In:
- 18mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 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
directions
- 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, stiffing 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 and combine.
- Add the chicken mixture and combine.
- Divide the pasta among 4 bowls and serve immediately.
- Pass parmesan at the table.
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Reviews
-
I made this recipe because of a recommendation from KateL at the Best of 2008 Cookbook tag. I can see why she recommended this yummy recipe. It has a really wonderful combination of flavors. I love the roasted sweet peppers with the basil pesto. The recipe is a cinch to prepare, especially by using a cooked rotisserie chicken. I used jarred Classico basil pesto and roasted sweet peppers marinated in oil. I skipped the black olives this time, since I didn't have any on hand. I can imagine that kalamata olives would be perfect in the recipe. Note: This recipe feeds more than 4 people...probably up to 8!
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Tweaks
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Love this recipe! The first time I made it I used spiral pasta instead of fettucini, roasted my own pepper, and didn't have olives so used capers instead. I liked the capers because they weren't as "in your face" as sliced olives so a little easier to get my non-olive eater husband to eat and still have the tangy flavor of olives. This time I'm making it w/penne pasta and chicken breasts from a package that I seasoned w/some salt and pepper and Italian seasoning that I plan on slicing thin. We'll see how it goes!
RECIPE SUBMITTED BY
Chef Christine
United States