Fusilli with Chicken and Pesto
Author: Pizza Today
Recipe type: appetizers
- 1 pound fisilli pasta
- 2 teaspoons olive oil
- 2 cloves garlic, crushed or chopped fine
- 2 boneless skinless chicken breasts (about 608 ounces each), grilled or poached, cut into bite-size pieces (or use precooked chicken chunks)
- 1 cup pesto sauce (see recipe below)
- ½ cup toasted pine nuts
- Grated Parmesan
- Cook pasta in boiling salted water until al dente.
- Reserve 1 cup of the pasta water.
- Drain, reserve and keep warm.
- In a large skillet or saute pan set over med.-high heat, warm the oil for 1 min.
- Add the garlic, cook & stir for 1 min.
- Add the chicken to the pan and cook until just heated through.
- In a large bowl, toss the cooked pasta with the chicken.
- Add the prepared pesto sauce and toss to combine.
- Portion the pasta into heated pasta bowls.
- Top each portion with some of the pine nuts and grated Parmesan.
- Serve at once.
Recipe by Pizza Today at https://pizzatoday.com/recipes/appetizers/fusilli-with-chicken-and-pesto
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