Fettuccine w/ Pulled Rotissiere Chicken, Pesto & Roasted Peppers

This was a winner! Completely easy, very tasty and a wonderful weeknight pick. I promise to move away from the pasta comfort zone soon...


Fresh Fettuccine w/ Pulled Rotissiere Chicken, Pesto & Roasted Peppers

2/3 cup basil pesto 9-ounce package fresh fettuccine 1 tablespoon olive oil 3 cloves garlic, minced 4 cups pulled cooked chicken meat
2 cups sliced roasted red bell peppers
1/2 cup pitted olives, halved lengthwise
Salt and pepper
1/4 cup grated Parmesan, plus more for the table

1. Put the pesto in a large bowl.
2. 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.
3. While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the garlic and cook, stirring 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.
4. Add the pasta and cheese to the pesto and toss to combine. Add the chicken mixture and combine. Divide the pasta among 4 bowls and serve immediately. Pass Parmesan at the table.

What I did differently... the only thing was that I omitted the olives, simply because we aren't olive lovers.

The results... we loved it. Even Tyler ate it up (minus the "red parts"). It was remarkably easy because all of the ingredients are essentially dump-mix-heat-and-serve. The fresh fettuccine is a definite must, or at least the texture was impressive. And it's easy because you buy a rotisserie chicken from the grocery store ($7), use half and save the other half for something else. I also purchased premade pesto sauce from the refrigerated section at the grocery store, which makes it all the more simple. Though I hear you can make pesto pretty easy and freeze it, so that would be simple, and likely cheaper as well. A winner.

One last note, as prepared, this makes enough for four adults. I could have halved it and had plenty.