Rotisserie Chicken Pesto Pasta

1. 1

   In a food processor with the motor running, drop in the garlic and finely chop.

2. 2

   Add the nuts, cheese, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to finely chop.

3. 3

   Add the basil and pulse to finely chop.

4. 4

   With the motor running, add the oil, blending to combine.

5. 5

   In a large pot of boiling salted water, cook the ramen until tender, about 4 minutes.

6. 6

   Reserve 3/4 cup of the pasta cooking water, then drain the ramen.

7. 7

   Toss the ramen with the pesto and about half the reserved cooking water.

8. 8

   Add more water for a looser consistency.

9. 9

   Toss in the rotisserie chicken and season to taste with salt and pepper.

10. 10

    Serve, sprinkled with the fresh basil leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.