Italian Recipes - Pesto Penne with Chicken

Ingredients        

• 8 ounces dried penne, mostaccioli, or bow-tie pasta (4 cups)

• 2 cups broccoli florets

• 1 7-ounce container basil pesto (about 3/4 cup)

• 2 1/2 cups purchased refrigerated cooked chicken strips or bite-size slices deli-roasted or leftover cooked chicken (about 12 ounces)

• 1 7-ounce jar roasted red sweet peppers, drained and cut into strips

• 1/4 cup finely shredded Parmesan cheese (1 ounce)

• Finely shredded Parmesan cheese (optional)

• 1/2 teaspoon black pepper

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Method:

1. Cook pasta according to package directions, adding broccoli for the last 2 minutes of cooking. Drain, reserving 1/2 cup of the pasta cooking water. Return drained pasta and broccoli to saucepan.

2. In a small bowl combine pesto and the reserved pasta cooking water. Add chicken, roasted red peppers, and pesto mixture to pasta in saucepan. Toss gently to coat. Heat through over medium heat.

3. Add the 1/4 cup Parmesan cheese to pasta mixture; toss to combine. Divide pasta among four warmed pasta bowls.

4. If desired, sprinkle with additional Parmesan cheese. Sprinkle with black pepper. Serve immediately.