Ingredients
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8 ounces mostaccioli pasta or 8 ounces bow tie pasta (4 cups)
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2 cups broccoli florets
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1 (7 ounce) container purchased basil pesto (about 3/4 cup)
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2 1/2 cups refrigerated cooked chicken breast strips or 2 1/2 cups leftover cooked chicken
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1/4 cup finely shredded parmesan cheese
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1/2 teaspoon fresh coarse ground black pepper
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1 (7 ounce) jar roasted sweet red peppers, drained and cut into strips
Instructions
- Cook pasta according to package directions, adding broccoli the last 2 minutes of cooking; drain, reserving 1/2 cup of the pasta water; return drained pasta and broccoli to saucepan.
- In a small bowl, combine pesto and the reserved pasta water.
- Add chicken, roasted red sweet peppers and pesto mixture to pasta in saucepan; toss gently to coat; heat through over medium heat; add 1/4 cup cheese to pasta mixture and toss to combine.
- Divide among 4 pasta bowls and sprinkle with additional Parmesan cheese if desired; top with ground black pepper and serve immediately.