FRESH FETTUCCINE WITH PULLED ROTISSERIE CHICKEN, PESTO, AND ROAS
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
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
BOW TIE PASTA SALAD WITH CHICKEN AND ROASTED PEPPERS
Steps:
- 1. Position a rack about 6-inches from broiler and heat to high. Bring a medium-large pot of salted water to a boil. Add the pasta and cook, stirring often, until al dente, about 10 minutes. Drain well and rinse under cold running water. Spread out on paper towel to absorb excess moisture.
- 2. Meanwhile, put the tomatoes in a small bowl and stir in 1 tablespoon vinegar, 1 tablespoon olive oil, and 1/4 teaspoon salt. Set aside to macerate for 15 to 20 minutes.
- 3. Arrange the peppers on a broiling pan, cut side down and broil, until blistered and black in spots, 5 to 7 minutes. Transfer peppers to a bowl, cover with a lid or plate and set aside to steam for 10 to 15 minutes. Rinse or scrape off the skin; cut peppers into a dice.
- 4. Mix the remaining 1 tablespoon vinegar, mustard in a large bowl, season with 1/2 teaspoon salt and some pepper. Whisk in the remaining 2 tablespoons olive oil until smooth. Add the tomatoes with accumulated juices, the roasted peppers, and parsley and toss lightly. Just before serving, add the chicken and pasta and toss gently until combined. Season with salt and pepper. Serve.
Nutrition Facts : Calories 580, Fat 22 grams, SaturatedFat 4.5 grams, Cholesterol 140 milligrams, Sodium 352 milligrams, Carbohydrate 40 grams, Fiber 4 grams
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