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) containers 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) jars 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:
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.
In a small bowl, combine pesto and the reserved pasta water.
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.
Divide among 4 pasta bowls and sprinkle with additional Parmesan cheese if desired; top with ground black pepper and serve immediately.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.