Originally published Wednesday, April 30, 2008 at 12:00 AM

Recipe: Fusilli with Chicken and Pesto

Serves 4 to 6 1 pound fusilli pasta ½ cup pasta cooking water ¾ cup prepared pesto 2 cups skinned and shredded roasted chicken...

Serves 4 to 6

1 pound fusilli pasta

½ cup pasta cooking water

¾ cup prepared pesto

2 cups skinned and shredded roasted chicken

Salt and fresh ground pepper to taste

1. Bring a large pot of water to a boil. Add fusilli pasta and cook according to package directions. Remove ½ cup of the cooking water, then drain pasta in a colander.

2. In a large bowl, toss the pasta with pesto and chicken. Add cooking water as needed to make a moist sauce. Taste and add salt and pepper if needed.

From "The Cook's Illustrated Complete Book of Poultry" by the editors of Cook's Illustrated magazine

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