Pesto Penne with Roasted Chicken–via Better Homes and Garden New Cookbook pg 251
Start to Finish: 25mins
8oz packaged dried penne, mostaccioli, or bow tie pasta
2 cups fresh broccoli florets
1 7oz container purchased basil pesto about 3/4 cup
2 1/2 cups bite-size slices of roasted chicken I just either grill the chicken or bake it
1 cup bottled roasted red sweet peppers, drained and cut into strips
1/4 cup finely shredded Parmesan cheese
1/2 tsp black pepper
1. In a 4qt Dutch oven cook pasta according to package directions, adding broccoli the last 2 mins of cooking. Drain, reserving 1/2 cup of the pasta water. Return drained pasta and broccoli to Dutch oven.
2. In a small bowl combine reserved pasta water and pesto. Add pesto mixture, chicken, and sweet peppers to Dutch oven; toss to combine. Heat through. Remove Dutch oven from heat; add the Parmesan cheese and black pepper; toss to combine. If desired, serve with additional cheese.
Note on Dutch oven cooking. I substitute a big cook-pot:)