ROTISSERIE CHICKEN PESTO PASTA RECIPES

Steps:

• In a food processor with the motor running, drop in the garlic and finely chop. Add the nuts, cheese, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to finely chop. Add the basil and pulse to finely chop. With the motor running, add the oil, blending to combine.
• In a large pot of boiling salted water, cook the ramen until tender, about 4 minutes. Reserve 3/4 cup of the pasta cooking water, then drain the ramen. Toss the ramen with the pesto and about half the reserved cooking water. Add more water for a looser consistency. Toss in the rotisserie chicken and season to taste with salt and pepper. Serve, sprinkled with the fresh basil leaves.

Steps:

• 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.