Pesto Penne With Roasted Chicken |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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One quick stop at the grocery store on my way home from work and I can have this on the table 20 minutes after I arrive home! Recipe is from Midwest Living magazine. Ingredients:
8 ounces dried penne or 8 ounces mostaccioli pasta or 8 ounces bow tie pasta (4 cups) |
2 cups broccoli florets |
1 (7 ounce) container purchased basil pesto (about 3/4 cup) |
2 1/2 cups bite-size slices roasted deli chicken or 2 1/2 cups refrigerated cooked chicken breast strips or 2 1/2 cups leftover cooked chicken |
1 (7 ounce) jar roasted sweet red peppers, drained and cut into strips |
1/4 cup finely shredded parmesan cheese |
1/2 teaspoon fresh coarse ground black pepper |
Directions:
1. Cook pasta according to package directions, adding broccoli the last 2 minutes of cooking; drain, reserving 1/2 cup of the pasta water; return drained pasta and broccoli to saucepan.
2. In a small bowl, combine pesto and the reserved pasta water.
3. 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 cup cheese to pasta mixture and toss to combine.
4. Divide among 4 pasta bowls and sprinkle with additional Parmesan cheese if desired; top with ground black pepper and serve immediately.
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