Fresh Fettuccine With Pulled Rotisserie Chicken, Pesto, and Roas

"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!"
 
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photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
photo by popkutt photo by popkutt
photo by LifeIsGood photo by LifeIsGood
photo by KateL photo by KateL
Ready In:
18mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. Great recipe!! I used jarred pesto, rotisserie chicken and jarred roasted peppers all from Costco. Easy to make and my kids loved the meal also. tip: if using jarred roasted peppers, make sure they are well drained and then pat dry with paper towels. It saves time for those busy families on the go!
     
  2. yummy, easy to make and the left overs the next day were even better
     
  3. I made this recipe because of a recommendation from KateL at the Best of 2008 Cookbook tag. I can see why she recommended this yummy recipe. It has a really wonderful combination of flavors. I love the roasted sweet peppers with the basil pesto. The recipe is a cinch to prepare, especially by using a cooked rotisserie chicken. I used jarred Classico basil pesto and roasted sweet peppers marinated in oil. I skipped the black olives this time, since I didn't have any on hand. I can imagine that kalamata olives would be perfect in the recipe. Note: This recipe feeds more than 4 people...probably up to 8!
     
  4. Easy and delicious. Nice change from typical red sauce or alfredo sauce.
     
  5. Very simple and delicious recipe. I did use chicken breast fillets from the freezer, cubed, seasoned and fried, otherwise as recipe. Lovely meal, a pleasure on busy weeknights! Thanks for sharing! Made for I Recommend tag game.
     
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Tweaks

  1. Love this recipe! The first time I made it I used spiral pasta instead of fettucini, roasted my own pepper, and didn't have olives so used capers instead. I liked the capers because they weren't as "in your face" as sliced olives so a little easier to get my non-olive eater husband to eat and still have the tangy flavor of olives. This time I'm making it w/penne pasta and chicken breasts from a package that I seasoned w/some salt and pepper and Italian seasoning that I plan on slicing thin. We'll see how it goes!
     

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