- ounces dried penne, mostaccioli or bow tie pasta (4 cups)
2 cups broccoli flowerets
1 7 ounce container purchased basil pesto (about 3/4 cup)
2 1/2 cups bite-size slices of deli-roasted chicken, purchased refrigerated cooked chicken strips, or bite-size slices of leftover cooked chicken (about 12 ounces)
1 7 ounce jar roasted red sweet peppers, drained and cut into strips
1/4 cup finely shredded Parmesan cheese
Finely shredded Parmesan cheese (optional)
1/2 teaspoon coarsely ground black pepper
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. Add chicken, roasted red 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. Divide the pasta among 4 warm pasta bowls. Sprinkle with additional Parmesan cheese, if you like. Top with coarsely ground black pepper. Serve immediately. Makes 4 servings.
Serve this with a nice salad...
Enjoy to the fullest!
EAt Well My Friends!