Fresh Fettuccine With Pulled Rotissiere Chicken Pesto And Roasted Peppers 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

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