Saturday, April 10, 2010

RED PEPPER PESTO PASTA PRIMAVERA another use for a Rotisserie Chicken

It's another session of what to do with the second half of one of those rotisserie chickens you buy every week.  Here's one of those recipes that will get you through a tropical rainy night.  It was raining and blustering outside, but inside was a Fiesta in a single dish!

Penny, from LAKE LURE KITCHEN came up with this recipe!  Click HERE, and you will see what she did with her recipe.  I had to do a substitution that affected the look of the recipe, but I think I came up with a very tasty end product.

My change - Penny used a beautiful tri-color linguine.  The stores (and I went to three) here do not carry a tri-color linguine.  SO I used a boring Penne Pasta.  Other than that... Here is her recipe...

2 large red bell peppers, washed
3 garlic cloves, chopped
3 tablespoons pine nuts
6 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan
Freshly ground black pepper
Salt, if needed
2 boneless chicken breast, cut into small pieces
1 pound asparagus spears, trimmed, cut into thirds, blanched and put into ice water to set color and stop the cooking
1 red pepper, cut into thin strips
1/2 green pepper, cut into thin strips
1/2 red onion, thinly sliced
2 carrots, cut into thin strips
1 cup red pepper pesto
12 ounces tri-colored linguini
Olive oil
Salt and pepper to taste
In a large skillet, brown chicken in olive oil until no longer pink. Remove from pan. Add more olive oil if necessary and saute, red and green pepper, onion, and carrots until crisp tender. Return chicken and asparagus to skillet. Add red pepper pesto and a little water. Stir to combine ingredients.

Cook pasta according to package directions. When done scoop out some of the pasta water. Drain pasta and add to skillet with chicken and vegetables. Add some of the pasta water if it is too dry. Toss to combine. Season to taste and serve.

Yesterday I posted an Egg (and stuff) recipe... Today, it's a pasta and stuff recipe.  FILLED with lots of flavors, it is a great use for my weekly rotisserie chicken.  Remember, they are $6 fully cooked and seasoned, vrs $9 for a raw chicken.  I just can't seem to buy a raw chicken here... My hands shake and I just can't.

So, the photo above is the stuff...

And below is the pasta...

And this is my version of Penny's wonderful RED PEPPER PESTO PASTA PRIMAVERA... or,


Dust with the grated Parmesan Cheese and you have a wonderful use for a rotisserie chicken... And a great tasting meal.

Penny, you done it again! 


  1. That does look good. I'm using half my chicken today for a chicken fennel salad, we'll see how it goes.

  2. Looks great Dave and so colorful! It's like a party in a pan :-)

  3. You are the king of rotisserie chicken. And I love it.

    Especially with red pepper pesto. And pasta. Two of the best things on earth.

  4. This dish and yesterdays omelet both look amazingly good.

  5. Sounds and looks delicious. Another great use of the rotisserie chicken. I have got to try the red pepper pesto.

  6. Dave, that looks delicious! I've never thought of a red pepper pesto before - you (and Penny!) did a great job!

  7. This is a great adaption. It looks wonderful and the color is amazing. Have a fabulous day, my friend. Slay some dragons for me!

  8. I always love the way you adapt recipes. You done good too my friend. That red pepper pesto is very versatile. Wait till you try it on pizza! But this pasta is a perfect vehicle for your rotisserie chicken. How about a red pepper pesto chicken Pizza?

  9. beautiful colors-looks like it would be 'zippy'!

  10. Sounds awesome and is pretty colorful even without the tri-color linguine!

  11. the picture is making my mouth water. so much flavor!

  12. Dave!! I need to remember to visit your blog after I have eaten, because I wanted to jump into my computer screen and devour that today! Gotta go...

    Before I go... send me an email with your mailing address there on the Island...


  13. Looks so good Dave; I crave pasta dishes and I love all the flavors in this one! I also love penne.

  14. Thanks for posting the roasted red pepper pesto recipe. I bought a jar of Classico brand and liked it but decided I would make my own instead of buying more. Now I have a good recipe to start with!