Arugula Pesto Pasta with Rotisserie Chicken & Melted Bell Peppers

Arugula Pesto Pasta with Rotisserie Chicken & Melted Bell Peppers

chefmichaelsmith.com

© Chef Michael Smith 2017 Running out of time to cook vegetables? You can make this delicious dish in the time it takes you to boil water and cook pasta.

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Ingredients

  • 1 box of your favourite pasta
  • 2 tablespoons of olive oil
  • 4 bell peppers, halved, cored and thinly sliced
  • 1 teaspoon of salt
  • lots of freshly ground pepper
  • 1 rotisserie chicken, fully cooked, pulled and shredded, bones discarded
  • a large 10-ounce tote of fresh arugula
  • 1 cup or so of roasted cashews, almonds or pine nuts 2 or 3 garlic cloves
  • the juice and zest of 2 lemons
  • 1 cup of your very best olive oil
  • 1 cup of shredded Parmesan cheese
  • 1/2 teaspoon of salt

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