Monday, July 4, 2011

Pesto Chicken Pasta

This is a great summer pasta recipe. We loved it, and I think it was even better the 2nd night.
My former co-teacher and sweet friend, Kathy shared the base of this recipe with me. I know you will enjoy!

Pesto Chicken Pasta

8 oz dried pasta - 4 cups penne or bowtie
2 cups broccoli florets
1 (7 oz.) jar basil pesto (or more to taste-I like lots)
cooked chicken, bite size pieces
(use a roasted chicken from store or a couple of breasts, cooked)
1 cup roasted sweet red peppers, drained, sliced
1 tsp ground black pepper
1 tsp salt
1 tsp garlic, minced
1/4 -1/2 cup Parmesan cheese

Cook pasta, adding the broccoli in the last two minutes of boiling. Drain and keep 1/2 cup of the pasta water. Mix pasta water with pesto. Add the chicken, peppers and the pesto to the pasta and broccoli. Add salt, pepper and garlic. Toss to coat. Add the cheese when ready to serve. Enjoy hot or cold with your favorite bread.


Nicole said...

You just can't go wrong with pesto, can you? This looks delicious!

Kathleen said...

What a great combo of flavors!

Mandy said...

This looks amazing. I wish my husband liked pesto - I'd cook with it more. Maybe I could convince him that it's spinach?