PESTO PENNE WITH ROASTED CHICKEN

PESTO PENNE WITH ROASTED CHICKEN image

Categories Chicken

Yield 4 servings

Number Of Ingredients 8

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Ingredients

8 oz. dried penne, mostaccioli, or bow tie pasta (4 cups)
2 c broccoli florets
1 7-oz container purchased basil pesto (about 3/4 cup)
2 1/2 c bite-size slices of purchased roasted chicken, refrigerated cooked chicken breast strips or bite-size slices of leftover cooked chicken (about 12 oz)
1 7-oz jar roasted red sweet peppers, drained and cut into strips
1/4 c finely shredded Parmesan cheese
Finely shredded Parmesan cheese (optional)
1/2 t coarsely ground black pepper

Steps:

1. Cook pasta according to package directions, adding broccoli the last 2 minutes of cooking. Drain, reserving 1/2 c of the pasta water. Return drained pasta and broccoli to saucepan. 2. In a small bowl, combine pesto and the reserved pasta water. Add chicken, roasted red sweet peppers and pesto mixture to pasta in saucepan. Toss gently to coat. Heat through over medium heat. Add 1/4 c cheese to pasta mixture and toss to combine. 3. Divide the cooked pasta among 4 warm pasta bowls. Sprinkle with come additional Parmesan cheese, if you like. Top with coarsely ground black pepper. Serve the warm main dish immediately.

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