Ingredients
Scale
- 1 box (8 oz) High-Protein Chickpea Pasta (any shape like penne or rotini)
- 1 jar (6-7 oz) High-Quality Basil Pesto
- 2 cups Shredded Rotisserie Chicken (skin removed)
Instructions
- Fill a large pot with water and a generous pinch of salt. Bring the water to a rolling boil over high heat. While the water heats up, shred your rotisserie chicken into bite-sized pieces if you haven’t already. Open the jar of pesto and have it ready nearby.
- Add the chickpea pasta to the boiling water. Cook according to the package directions, usually about 7 to 9 minutes, until it reaches an “al dente” texture. Be careful not to overcook chickpea pasta, as it can become mushy. Before draining, reserve about 1/4 cup of the starchy pasta water. Drain the pasta and return it to the warm pot.
- Turn the heat to low. Add the shredded chicken and the entire jar of pesto to the pot with the pasta. Gently toss the ingredients together until the chicken is warmed through and every piece of pasta is coated in sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up. Divide into bowls and serve immediately.
- Cook Time: 15 minutes