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Rotisserie Chicky Pasta

Busta Move Pesto Pasta

Viva Italia

I love pesto pasta. Pesto with anything, actually, will make my day. This is a dish that is super-duper easy to make and is a great way to use the leftover chicken breast from rotisserie chicken. I thought ahead (for once) with this dish and bought the Italian herb rotisserie chicken at H-E-B supermarket. I love rotisserie chicken, but I prefer to eat the dark meat on its own and use the breast pieces for things like this dish or chicken salad.

The secret to making this perfectly for guests is to use (1) fresh pasta and (2) roast the broccoli florets at 400 degrees on a non-stick pan tossed with olive oil, salt, pepper, Italian herb bread crumbs and parmesan cheese. I could actually eat the broccoli on its own this way -- no pasta or meat required.

While the broccoli roasts, boil the fresh pasta in salted water until it floats to the top. Separately in a non-stick skillet, heat olive oil and add the chicken, fresh tomatoes, salt, pepper and a tablespoon of pesto sauce. You can totally use a store bought pesto sauce for this dish. (I did tonight.) If you have a dry white wine on-hand, add a touch to the skillet.

Once the chicken and tomatoes are heated through, take the broccoli from the oven and add it to the skillet. Once the pasta is finished cooking, drain it and then combine the chicken, tomatoes and broccoli with the pasta off of the heat. Finish the dish with a little more pesto sauce and top it with parmesan cheese.

If you want to really kick this up to another level, you can make fresh pesto sauce with arugula, olive oil, parmesan and garlic in a food processor. Once the broccoli roasts, you can even throw in some florets and combine it with the other elements for the pesto sauce.

Sauvignon Blanc, Yes, Please

I paired this with a sauvignon blanc, because it has a fresh, green, citrus palate which goes nicely with the fresh vegetables and pesto sauce. My dad absolutely loved this dish. What I love the most is that you can go from zero to done in less than 30 minutes. And, if you are vegetarian, just leave out the chicken. I actually developed this dish based on a roasted veggie pasta dish.


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