Pappardelle Pasta with Chicken, Pesto and Roasted Peppers

A new idea for rotisserie chicken, this incredibly tasty and colorful pasta recipe features our Italian Egg Pasta with sweet-smoky roasted red peppers, kale and herbaceous pesto sauce.

Chicken with pappardelle pasta
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  • Category Title Pasta

  • Cuisine Type American

  • Level Simple

Recipe By: Delallo


  • Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain, reserving 1/2 cup of hot pasta water.
  • Meanwhile, heat oil in a large skillet over medium heat. Add chicken, kale and peppers and cook until kale is slightly wilted, about 2-3 minutes.
  • Add pesto, pasta and reserved hot pasta water. Stir well to combine.
  • Divide pasta mixture into bowls or serve family-style.

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