courtesy of Sara Moulton
Ingredients
2/3 cups basil pesto
9 oz pkg fresh fettucine
1 tbsp EVOO
3 cloves garlic, minced
4 cups pulled cooked chicken
2 cups sliced roasted red peppers
salt and pepper, to taste
1/4 cup grated Parmesan cheese
Put pesto into a large bowl.
Cook pasta according to package. Drain and reserve 1/3 cup of water. Whisk water into pesto.
While pasta is cooking, heat oil in large skillet over medium-high heat. Add garlic and cook, stirring until soft, about 30 seconds. Add chicken, peppers and cook until hot, about 3 minutes. Season with salt and pepper.
Add pasta and cheese to pesto and toss to combine. Add chicken mixture and combine.
