Pâtes crémeuses au pesto

Ingrédients

• 16 0z (500g) Pasta (Penne, Linguine or Fusilli)
• 2 cups Rotisserie Chicken (cut or shredded)
• 1/2 cup Basil Pesto
• 1 cup Whipping Cream ((heavy cream))
• 1 cup Chicken Stock or Boullion
• 1/3 cup Grated Parmesan
• Olive Oil for frying
• 2 cloves Garlic (minced)
• Salt and Black Pepper (to taste)
• Basil for garnish

Préparation

1. 1

   Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside. Optional: Reserve a cup of pasta water to make chicken stock.

2. 2

   Remove the skin from the rotisserie chicken and shred or chop the meat into bite-sized pieces. Set aside.

3. 3

   In a large skillet, heat olive oil over medium heat. Add garlic and rotisserie chicken pieces and cook for 2-3 minutes until heated through.

4. 4

   If using chicken bouillon cube, make chicken stock by mixing 1 cup of reserved pasta water with bouillon cube. Set aside.

5. 5

   Reduce heat to low. Pour in whipping cream and chicken stock, stir until combined. Mix through Basil Pesto.

6. 6

   Gently toss the cooked pasta in the skillet with the creamy pesto sauce.

7. 7

   Garnish with fresh basil, and serve immediately with sides of your choice.