1 c jared roasted peppers (preferably red & yellow), drained, cut in strips
1 c halved grape tomatoes
Instructions
Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, reserving about 1 cup of coking water before draining.
Meanwhile, heat stovetop grill pan. Coat chicken with cooking spray and sprinkle with salt and epper. Grill chicken 4 to 5 minutes, turning once until cooked through.
Cut chicken into strips. Add to drained pasta along with pesto peppers, tomatoes and about 1/2 cup pasta cooking water (or more if desired). Toss to mix and coat.
Originally Submitted
10/26/2009
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