Originally published Wednesday, April 30, 2008 at 12:00 AM
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Print viewRecipe: 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
Copyright © 2008 The Seattle Times Company
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