Chicken, pea and pesto pasta

By Bianca Osbourne
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  • 1/2 rotisserie chicken, shredded
  • 1 package of rotini pasta, cooked according to package directions
  • 1 cup frozen peas, slightly thawed
  • 1/2 cup prepared basil pesto
  • 1 cup fresh arugula
  • 1 tablespoon red chili flakes
  • Zest of 1 lemon
  • 1/4 cup hot water, if needed
  • Salt and pepper to taste


  1. In a large pot on medium heat, add the pesto and chicken, and heat through. 
  2. Add the cooked pasta and water, if needed, and stir to combine. Coat everything in sauce. 
  3. Add the peas and stir for an additional minute, to warm the peas. 
  4. Remove from heat, and sprinkle with lemon zest and chili flakes. Fold in the arugula and serve hot, or refrigerate for a cold pasta salad.

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