Pesto Pasta With Chicken And Roasted Peppers Recipe

Ingredients

6 oz pasta

1 chicken breast

⅔ cup red peppers, roasted, drained

2 cloves garlic ,

⅓ cup walnuts , or pine nuts

1 cup basil, fresh, packed

½ cup extra virgin olive oil

salt and pepper , to taste

Fill your big pasta pot up with water. Add some oil to the water so the pasta doesn’t stick to itself. Turn it on to boil.

Put the chicken in your skillet. Pour a couple tablespoons of olive oil in the skillet with them. Brown the chicken.

Pour about ½ cup of water into the pan. Put the lid on. Turn the heat down to low and let it simmer away.

In a food processor, pack the fresh basil, extra virgin olive oil, walnuts or pine nuts, garlic, roasted red peppers, and blend it all up.

Once the pasta is done, drain it and pour back into the pot. Pour the pesto sauce from the food processor into the pot.

Stir well to coat.

Shred the chicken breast and toss it into the pot also. Stir it up. Serve.