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...

RED PEPPER PESTO: 

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

RED PEPPER PESTO PASTA PRIMAVERA

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,


PASTA WITH STUFF...

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! 
...