Chicken Pesto Pasta

This pasta dish is delicious served hot or cold and is perfect for summer!  Feel free to add veggies if you want to make it vegetarian.  Roasted cherry or grape tomatoes would be lovely!  Summer in a bowl!

Chicken Pesto Pasta 


1 c. basil pesto (you can find the recipe here) or use store bought (but it won't be as good!)
13.25 oz. whole wheat rotini or penne pasta
3/4 c. pasta water (save before you drain the pasta)
1 lb. roasted chicken breasts (I roast mine at 375 for 40 minutes with a little drizzle of olive oil, salt and pepper)
Salt and pepper, to taste

Prepare the basil pesto as directed here.  Cook the pasta according to the package directions being sure to save about 3/4 c. pasta water before you drain the pasta.  When the pasta is cooked combine the pesto, pasta, 1/2 c. pasta water and chicken in a large bowl and stir to combine.  If the pesto is too thick continue to add pasta water until it reaches the desired consistency.  You don't want it watery but you don't want it gloppy either.  Is gloppy an official cooking term?  It should be.  Anyway, stir until well combined and the pasta is fully coated in the pesto and season to taste with salt and pepper.  Enjoy!

6 servings (580 calories each serving) according to my calculator on loseit.com