Ingredients
-
¾ pound Rigatoni
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4 boneless, skinless Chicken
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1 tablespoon Olive Oil
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Kosher Salt
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Black Pepper
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¾ cup prepared Pesto
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½ cup chopped pitted Kalamata Olives
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1 cup halved Bocconcini
Directions
Steps
|
1
Done
|
Cook the pasta according to the package directions. Drain and let cool. |
|
2
Done
|
Rub the chicken with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast the chicken on a rimmed baking sheet at 400°F until cooked through, 20 to 25 minutes; shred the chicken. |
|
3
Done
|
Toss the pasta, shredded chicken, pesto, olives, bocconcini, and ¼ teaspoon each salt and pepper. |
