FRESH FETTUCCINE WITH PULLED ROTISSERIE CHICKEN, PESTO, AND ROAS

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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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