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.

    Pesto Penne Deli-Roasted Chicken
    Blaine Moats

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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