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Chicken, Pesto and Roasted Peppers Fettucine

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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! by Chef Christine

4 servings

Time: 18 min, 8 min prep

Ingredients Edit

  • 2/3 cup basil pesto
  • 1 (9 ounce) package fettuccine pasta
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 4 cups pulled cooked chicken meat
  • 2 cups sliced roasted bell peppers
  • 1/2 cup pitted olives, halved lengthwise
  • salt and pepper
  • 1/4 cup Parmesan cheese, plus more for the table


Directions Edit

  1. Put the pesto in a large bowl.
  2. Cook the pasta according to package instructions.
  3. Drain the pasta and reserve 1/3 cup of the pasta water.
  4. Whisk the pasta water into the pesto.
  5. While the pasta is cooking, heat the oil in a large skillet over medium-high heat.
  6. Add the garlic and cook, stiffing until soft and fragrant, about 30 seconds.
  7. Add the chicken, peppers, and olives and cook, stirring until hot, about 3 minutes.
  8. Season with salt and pepper.
  9. Add the pasta and cheese to the pesto and toss and combine.
  10. Add the chicken mixture and combine.
  11. Divide the pasta among 4 bowls and serve immediately.
  12. Pass Parmesan at the table.

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