Fresh Fettuccine With Pulled Rotisserie Chicken, Pesto, And Roas - cooking recipe

Ingredients

2/3 cup basil pesto
1 (9 ounce) package fettuccine pasta
1 tablespoon olive oil
3 garlic cloves, minced
4 cups pulled cooked chicken meat
2 cups sliced roasted sweet peppers
1/2 cup pitted olive, halved lengthwise
salt and pepper
1/4 cup parmesan cheese, plus more for the table

Preparation

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.