When your family is hungry after a summer day of swimming, hiking, or playing outside, you look for something quick and easy to make for dinner. This recipe will help you to whip dinner together without a lot of fuss. It’s straightforward, and it’s done completely on the stovetop. You don’t have to worry about turning on the oven and heating up the kitchen. Plus, it makes for excellent leftovers, and tastes just as good cold.
Servings: 6
Ingredients:
• 1 pound rigatoni
• 2 cups chopped store-bought rotisserie chicken
• ¾ cup basil pesto
• ⅓ cup reserved pasta water
• ½ cup oil-packed sun-dried tomatoes, drained and chopped
• ¾ cup crumbled feta cheese
• ½ cup Kalamata or Greek olives, pitted and halved
• Freshly ground pepper
• 2 tbsp chopped fresh basil or parsley for garnish (optional)
Directions:
- • Bring a large pot of salted water to a boil.
- • Cook the rigatoni according to package directions.
- • Before draining, reserve about ⅓ cup of the pasta cooking water.
- • Drain the pasta and return it to the warm pot.
- • Add the pesto and reserved pasta water, tossing until the pasta is evenly coated.
- • Fold in the chopped rotisserie chicken, sun-dried tomatoes, olives, and about half of the feta and toss gently until everything is warmed through.
- • Plate and top with the remaining feta, fresh herbs if using, and a pinch of black pepper.
