Fresh Fettuccine With Pulled Rotisserie Chicken, Pesto, and Roas

READY IN: 18mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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