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Roast Chicken and Pepper Pasta Recipe

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This recipe for Roast Chicken and Pepper Pasta, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
CC Bennett
Added: Tuesday, October 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 ounces farfalle pasta
4 ounces almonds, toasted (optional)
2 garlic cloves
1 ounce basil
1/2 (12 ounce) jar roasted red peppers, drained and roughly chopped
5 tablespoons olive oil
8 ounces roast chicken, shredded

Directions:
Directions:
Cook the pasta according to packet instructions.
Meanwhile, whiz together the almonds, garlic, basil, peppers and olive oil in a food processor to make a rough paste.
Season the paste well and stir into the drained pasta, along with the shredded chicken and a little of the pasta cooking water to loosen the paste a little.
Warm through and serve.

 

 

 

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