Pesto Penne with Deli-Roasted Chicken


This healthy pasta salad is ready in a snap with the use of deli-roasted chicken -- it's perfect for a party or a potluck.

Total Time:
20 mins


  • 8 ounce dried penne, mostaccioli, or bow tie pasta (4 cups)

  • 2 cup broccoli florets

  • 1 7 ounce container purchased basil pesto (about 3/4 cup)

  • 2 ½ cup coarsely chopped deli-roasted chicken (about 12 ounces)

  • 1 7 ounce jar roasted red sweet peppers, drained and cut into strips

  • ¼ cup finely shredded Parmesan cheese (1 ounce)

  • Finely shredded Parmesan cheese (optional)

  • ½ teaspoon coarsely ground black pepper


  1. Cook pasta according to package directions, adding broccoli the last 2 minutes of cooking. Drain, reserving 1/2 cup of the pasta water. Return drained pasta and broccoli to saucepan.

  2. In a small bowl combine pesto and the reserved 1/2 cup pasta water. Add chicken, roasted peppers, and the pesto mixture to pasta in saucepan. Stir gently to mix. Cook over medium heat until heated through. Stir in the 1/4 cup Parmesan cheese.

  3. Divide the pasta mixture among warm serving bowls. If desired, top with additional Parmesan cheese. Sprinkle with black pepper and serve immediately.

Nutrition Facts (per serving)

672 Calories
35g Fat
53g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 672
% Daily Value *
Total Fat 35g 45%
Saturated Fat 7g 35%
Cholesterol 93mg 31%
Sodium 857mg 37%
Total Carbohydrate 53g 19%
Protein 37g
Vitamin C 118.1mg 591%
Calcium 232.2mg 18%
Iron 4.5mg 25%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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