Roasted Red Pepper Chicken Pasta

Starting with a rotisserie chicken makes this meal a snap to throw together, yet the flavor blend is complex, unusual, and delicious. – If you want even more control over what’s in your food, you can, of course, season and roast your own chicken. –

Favorite sides for this meal? Although it is a great all-in-one dish… I recommend green beans and onion buns. 🙂

Roasted Red Pepper Chicken Pasta

13 oz whole wheat pasta (I like rotini)
Rotisserie chicken – de-boned and roughly chopped
12 oz jar roasted red peppers
2 cans (11 oz each) white shoepeg corn (drained)
1 c Parmesan cheese
1 c feta cheese
2 t garlic powder
2 t dried basil
Balsamic vinaigrette

Cook pasta according to package directions and drain. Combine all of the ingredients, adding just enough balsamic vinaigrette to moisten the pasta. Toss well. Serve immediately, or heat through in a warm oven to blend flavors. Serves 8

You can find a printable version of this recipe on my food blog: Victuals


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