Easy to make with a rotisserie chicken!
Recently I bought this beautiful bow tie pasta made by Good Hair Day. Don’t ask me why any food product would have “hair” in the description of any product but the packaging was pretty cool. Beautiful girl with long hair and the clear opening of part of the package where her hair is has the pasta shape showing through. This pasta retained its beautiful color after cooking and there’s nothing more I like than color.
It’s been a while since I have posted a recipe. We are in our new house and after two weeks of unpacking we have about 95% of things put away. Organizing all that stuff will come later.
My daughter came to help one weekend and even though there were still a few boxes and pictures around that had not be put away or hung we cooked our first meal in our new kitchen. I have not read any of the manuals to my new equipment and I just guessed on some of the new features on the double ovens which are suppose to proof, air fry, dehydrate, convection and steam; I’ll read them on some rainy day.
Hope you will give this recipe a try. I found the recipe at Juliasalbum.com and pretty much followed it. I did not make the pesto; too busy so I used what the market sold which was just fine. And, she baked her chicken then seared it; I had no time for that so opted for the rotisserie chicken which was perfect and saved a lot of time.
BLAST FROM THE PAST: Wok’n around Paris one day we saw this restaurant called Wok’n Noodles so later after returning home I though I would make some “Wok’n Noodles”. Delicious!
Debone your rotisserie chicken or use other cooked chicken you might have left over.
Roast your tomatoes per directions below until blistered.
Toast the pine nuts in a dry skillet.
Isn’t that beautiful pasta?
Add in the cream and pesto and the tomatoes. Stir gently.
Boil the pasta in salted water until al dente.
Stir in the pasta.
Add pine nuts and stir.
I added in some parmesan cheese.
Ready to serve.
I served with a simple salad and some toasted garlic bread.
Chicken with Pesto and Bow Tie Pasta
Ingredients
- Roasted Tomatoes:
- 10 oz. cherry tomatoes cut in half
- 2 Tbsp. olive oil
- 3 cloves garlic minced
- Chicken Pesto, Pasta:
- 1 rotisserie chicken deboned
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. paprika
- 8 oz bow tie pasta I used the whole box 12 oz. I think
- 1/4 c. basil pesto
- 1/2 c. heavy cream
- 1/4 c. pine nuts toasted
- Parmesan for garnish optional
- pasta water from cooking pasta
- Crushed red pepper optional
Instructions
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Preheat oven to 400°. Toss the cherry tomatoes with the 2 tablespoons of olive oil and minced garlic. Spread in a casserole dish. Roast for about 20 minutes. Set aside when done.
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Toast the pine nuts in a dry skillet for a few minutes just to brown.
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Debone your rotisserie chicken and chop into about 1" pieces. Set aside.
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Bring a 4 qt. pot of water to boil. Cook pasta according to package directions. Drain but save about 1 cup of pasta water to use later if needed.
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Add the chicken to the large skillet, add in the drained pasta, basil pesto and cream. Stir gently and bring to a simmer to coat the pasta with the sauce. You may need to add some of pasta cooking water if needed. Add in the roasted tomatoes, pine nuts and season with salt an pepper. If you like spicy, add in a little crushed red pepper.
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