Bow-Tie Pasta With Chicken And Pesto
- Salt and pepper
- 4 boneless, skinless chicken breast halves (about 1 1/2 lbs. total)
- 2 tablespoons olive oil
- 12 ounces bow-tie pasta
- 1/2 cup prepared pesto
- 1 12-oz. jar roasted red peppers, drained, cut into thin strips (about 1 1/4 cups)
- Grated Parmesan for serving, optional
- Bring a pot of salted water to a boil. Season chicken with salt and pepper. Warm oil in a large skillet over medium-high heat. Cook chicken until no longer pink inside, 5 to 6 minutes per side. Let rest on a cutting board for 5 minutes, then cut into 1/2-inch pieces.
- Add pasta to boiling salted water and cook until done, about 11 minutes or as package label directs. Drain well, return to pot and stir in pesto. Add chicken and red-pepper strips. Toss and season with salt and pepper. Sprinkle with grated Parmesan, if desired, and serve.
salt, chicken, olive oil, pasta, pesto, red peppers, serving
Taken from www.myrecipes.com/recipe/bow-tie-pasta-chicken-pesto (may not work)