Lemon, Pesto Cavatappi Pasta with Chicken


After being out all day, I just wanted to head home and make a simple supper.  I had to stop at the grocery for a movie from Redbox and thought I’d grab a rotisserie chicken from the deli.  I figured there is so much I can do with a rotisserie chicken, and would start with that as my inspiration.

When I got home, I decided I’d make a pasta with Cavatappi noodles and use the rotisserie chicken and see what I come up with.  I ended up deciding to use  a small bottle of white wine as part of my sauce (I bought a few of these just for cooking) and a jar of prepared pesto.

I put my cavatappi in a pot of boiling water and in my saute pan, I added about a tablespoon of olive oil.  I added a package of cherub tomatoes, a sprinkle of kosher salt and some fresh ground lemon pepper.  After they were cooking for a couple minutes, I added the small bottle of wine and then the prepared pesto.  I added a few shakes of crushed red pepper to that, and next, a quarter cup of grated parmessan.  I added the sliced breast meat from the chicken and the zest of one lemon for freshness.  At this point, I drizzled in a small amount of balsamic vinegar.   I also added the juice of half that lemon.  My noodles were now done, so I added them directly to the sauce.  I added the juice of the other half of the lemon and put my pasta in the dishes for serving.  To each serving of pasta I added a bit more zest and a little crushed pepper, and fresh torn basil.  I topped the dish with shaved asiago with rosemary cheese.

This dish was very refreshing and light.  The lemon added some real freshness and made this seem like a nice summer pasta dinner.

Until next time, Kris

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