I’m always trying to find ways to re-invent ways to use leftovers. I think the roasted chicken I made was an easy addition to any meal, but the flavors worked really well in this dish. If you are short on time use the prepared roasted chickens they have in the store. My sauce seemed to be a little thick so I added additional pasta water to thin it down some. I also messed up by using the dried tomatoes without the oil which made my sauce darker then the picture in the magazine. Oh well, it tasted really good and hubby requested that I make it again which makes it a winner in my book. I love their idea of adding additional veggies in like carrots and mushrooms, replace the chicken with shrimp or leave out the meat all together. So easy to be inspired by this dish!!

Bow Ties with Chicken and Dried-Tomato Pesto
(Adapted from CountryHome)

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8 oz. Bow-Tie Pasta
2 cups frozen peas and/or chopped roasted red peppers
1/2 cup oil-packed dried tomatoes, drained
1/3 cup olive oil
1/2 cup slivered almonds
2 cloves of garlic
1/4 tsp. each salt and black pepper
1/4 cup freshly grated Parmesan cheese
2 cups chopped or shredded purchased roasted chicken or cooked chicken
1/4 cup fresh basil, snipped
freshly shredded Parmesan cheese (optional)

1. Cook pasta in a large pot of salted water according to package directions, except add peas to pasta water for the last 2 minutes of cooking time, if using. Reserve 1/2 cup pasta water when draining pasta and peas. Place drained pasta and peas back into the pot.

2. Meanwhile, for dried-tomato pesto, in a food processor or blender, combine the drained dried tomatoes, olive oil, almonds, garlic, salt, and pepper. Cover and process until almost smooth. Add 1/4 cup Parmesan cheese and blend until combined.

3. To the pasta (and peas if using) in the pan, add reserved 1/2 cup pasta water, dried-tomato pesto, roasted red pepper (if using), and chicken. Toss gently with snipped basil. If desired, serve with additional Parmesan cheese.


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