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Chicken, pea and pesto pasta
Ingredients
- 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
Directions
- In a large pot on medium heat, add the pesto and chicken, and heat through.
- Add the cooked pasta and water, if needed, and stir to combine. Coat everything in sauce.
- Add the peas and stir for an additional minute, to warm the peas.
- 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.
