Fresh Fettuccine With Pulled Rotisserie Chicken, Pesto, And Roas

• 2/3 cup basil pesto
• 1 (9 ounce) package fettuccine pasta
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 4 cups pulled cooked chicken meat
• 2 cups sliced roasted sweet peppers
• 1/2 cup pitted olive, halved lengthwise
• salt and pepper
• 1/4 cup parmesan cheese, plus more for the table

1. Put the pesto in a large bowl.
2. Cook the pasta according to package instructions.
3. Drain the pasta and reserve 1/3 cup of the pasta water.
4. Whisk the pasta water into the pesto.
5. While the pasta is cooking, heat the oil in a large skillet over medium-high heat.
6. Add the garlic and cook, stiffing until soft and fragrant, about 30 seconds.
7. Add the chicken, peppers, and olives and cook, stirring until hot, about 3 minutes.
8. Season with salt and pepper.
9. Add the pasta and cheese to the pesto and toss and combine.
10. Add the chicken mixture and combine.
11. Divide the pasta among 4 bowls and serve immediately.
12. Pass parmesan at the table.

basil pesto, pasta, olive oil, garlic, chicken meat, sweet peppers, pitted olive, salt, parmesan cheese

Taken from www.food.com/recipe/fresh-fettuccine-with-pulled-rotisserie-chicken-pesto-and-roas-62334 (may not work)