Fresh Fettuccine With Pulled Rotisserie Chicken, Pesto, and Roas

• cup basil pesto↗2⁄3 2⁄3
• (9 ounce) package fettuccine pasta↗1 1
• tablespoon olive oil↗1 1
• garlic cloves, minced↗3 3
• cups pulled cooked chicken meat4 4
• cups sliced roasted sweet peppers2 2
• cup pitted olive, halved lengthwise1⁄2 1⁄2
• salt and pepper
• cup parmesan cheese, plus more for the table↗1⁄4 1⁄4

Step-by-step instructions

1. 1

   Put the pesto in a large bowl.

2. 2

   Cook the pasta according to package instructions.

3. 3

   Drain the pasta and reserve 1/3 cup of the pasta water.

4. 4

   Whisk the pasta water into the pesto.

5. 5

   While the pasta is cooking, heat the oil in a large skillet over medium-high heat.

6. 6

   Add the garlic and cook, stiffing until soft and fragrant, about 30 seconds.

7. 7

   Add the chicken, peppers, and olives and cook, stirring until hot, about 3 minutes.

8. 8

   Season with salt and pepper.

9. 9

   Add the pasta and cheese to the pesto and toss and combine.

10. 10

    Add the chicken mixture and combine.

11. 11

    Divide the pasta among 4 bowls and serve immediately.

12. 12

    Pass parmesan at the table.