Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 6 Servings
If you are craving pasta today, then you have got to give this recipe a try! Oh, man, you are so in for a treat! Feel free to add more ingredients if you want. By the way, be very generous with the amount of cheese that you are going to add. Thank me later. Enjoy!
For Basil Pesto:
2 c fresh basil leaves packed
1/2 c grated Parmigiano-Reggiano cheese about 2 ounces
1/2 c extra virgin olive oil
1/3 c toasted pine nuts can sub for cashews or walnuts
2 large garlic cloves minced
1/4 tsp salt more to taste
1/8 tsp freshly ground black pepper more to taste
For the Pasta:
16 ounces spaghetti or your favourite pasta (1 package)
1 small rotisserie chicken
grated Parmigiano-Reggiano cheese and pine nuts to garnish
Step 1: Place a pot with salted water on the stove and turn the heat to high, then allow the water to boil.
Step 2: Add the pasta and cook until al dente.
Step 3: Drain and rinse with cold water to stop the cooking process. Make sure to set aside 1/3 cup of the water for later use.
Step 4: In a food processor, add the toasted pine nuts, garlic, and basil leaves. Pulse until well mixed.
Step 5: Add the rest of the ingredients and pulse until well incorporated.
Step 6: Shred the chicken.
Step 7: In a large mixing bowl, add the cooked pasta, shredded chicken, 1/3 cup of the pasta water, and pesto sauce. Toss until well mixed.
Step 8: Sprinkle toasted pine nuts and a generous amount of grated Parmigiano-Reggiano cheese on top.
Step 9: Serve hot and enjoy!
Calories: 787kcal | Carbohydrates: 58g | Protein: 58g | Fat: 37g | Saturated Fat: 6g | Cholesterol: 125mg | Sodium: 624mg | Potassium: 707mg | Fiber: 2g | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 1.7mg | Calcium: 155mg | Iron: 2.7mg
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