Linguine with Chicken and Red Pepper Pesto

September 1, 2015 Catelli Gluten Free

Linguine with Chicken and Red Pepper Pesto

4

1 pkg (340 g) Catelli® Gluten Free Linguine
2 large red peppers, grilled, seeded and peeled
1/4 cup (60 mL) chopped toasted walnuts
3 tbsp extra virgin olive oil
2 tsp (10 mL) red wine vinegar
2 cloves garlic, minced
1/2 tsp (5 mL) each salt and dried oregano
1/4 tsp (1 mL) each smoked paprika and freshly ground pepper
1 lb boneless skinless grilled chicken breasts, sliced
1/3 cup (75 mL) finely crumbled feta cheese
2 tbsp (30 mL) chopped parsley

Cook linguine according to package directions; drain and reserve 1/4 cup pasta water.

Add peppers, walnuts, oil, vinegar, garlic, salt, oregano, smoked paprika and pepper to a food processor; pulse until smooth.

Toss hot pasta with red pepper pesto and reserved pasta water until combined. Toss chicken with pasta. Divide between plates and top evenly with feta and parsley.

Tip: For a short cut, used jarred roasted red peppers.

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About the Author

Catelli Gluten Free

Welcome back to the taste of pasta you love! Catelli’s unique 4 natural grain blend is made with the finest quality white and brown rice, corn and quinoa blended for a delicious taste and smooth texture that will surprise and delight your entire family. Catelli® Gluten Free pasta is produced in a dedicated gluten free facility.

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