Pesto Penne With Roasted Chicken

• 8 8 ounces mostaccioli pasta or 8 ounces bow tie pasta (4 cups)
• 2 cups broccoli florets
• 1 (7 ounce) container purchased basil pesto (about 3/4 cup)
• 2 1/2 2 1/2 cups refrigerated cooked chicken breast strips or 2 1/2 cups leftover cooked chicken
• 1 (7 ounce) jar roasted sweet red peppers, drained and cut into strips
• 1/4 cup finely shredded parmesan cheese
• 1/2 teaspoon fresh coarse ground black pepper

1. 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.
2. In a small bowl, combine pesto and the reserved pasta water.
3. 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.
4. Divide among 4 pasta bowls and sprinkle with additional Parmesan cheese if desired; top with ground black pepper and serve immediately.

pasta, broccoli florets, basil pesto, chicken, sweet red peppers, parmesan cheese, fresh coarse ground black pepper

Taken from www.food.com/recipe/pesto-penne-with-roasted-chicken-105967 (may not work)