Fresh Fettuccine With Pulled Rotisserie Chicken Pesto And Roas Recipes

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FRESH FETTUCCINE WITH PULLED ROTISSERIE CHICKEN, PESTO, AND ROAS



Fresh Fettuccine With Pulled Rotisserie Chicken, Pesto, and Roas image

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!

Provided by Chef Christine

Categories     One Dish Meal

Time 18m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 298.2, Fat 9, SaturatedFat 2.3, Cholesterol 53.9, Sodium 245.8, Carbohydrate 44, Fiber 5.1, Sugar 0.3, Protein 12.9

FRESH FETTUCCINE WITH ROASTED CHICKEN AND BROCCOLI RABE



Fresh Fettuccine with Roasted Chicken and Broccoli Rabe image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound broccoli rabe, trimmed, stalks cut crosswise into 3-inch pieces
1 (9-ounce) container fresh fettuccine pasta
1 (14-ounce) can reduced-sodium chicken broth
1/4 cup fresh lemon juice
3 cups shredded roasted chicken (from 1 roasted chicken)
3/4 cup freshly grated Parmesan
1/2 cup pine nuts, toasted
2 tablespoons chopped fresh parsley leaves
2 tablespoons olive oil
1 tablespoon lemon zest
Salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, 2 minutes. Using a slotted spoon, transfer the broccoli rabe to a large bowl of ice water. Once cooled, drain broccoli rabe and set aside. Add the fettuccine to the same pot of boiling water and cook until just tender, about 2 minutes. Drain, reserving 1/2 cup of cooking liquid.
  • Meanwhile, bring the broth and lemon juice to a boil in a heavy large skillet over medium-high heat. Boil until the broth reduces by half, about 5 minutes. Add the chicken and simmer just until heated through, about 2 minutes. Add broccoli rabe to the chicken broth and stir to combine. Add the pasta, 1/2 cup of Parmesan, pine nuts, parsley, oil, and lemon zest. Toss to coat, adding some of the reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with salt and pepper, to taste. Mound the pasta into bowls and serve. Sprinkle with the remaining Parmesan and serve.

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