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Roasted Red Pepper and Olive Pasta

Author: Louisa Clements
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A simple pasta sauce highlighting Mediterranean flavours and using leftover chicken!
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Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 -6

Ingredients

  • 2 red peppers, sliced into thin 1 inch long strips
  • 1 cup halved pitted kalamata olives
  • 6 garlic cloves, diced
  • 5 tablespoon olive oil
  • 4 cups chopped leftover cooked chicken, poached, roasted, rotisserie etc.
  • salt & pepper to taste
  • 1 package of whole wheat penne pasta, cooked according to package directions

Instructions

  • Preheat oven to 400F degrees.
  • Toss red pepper, olives and garlic with olive oil.
  • Dump into a roasting pan and roast in the oven for 15 minutes.
  • Remove from oven and stir in chicken.
  • Serve over whole wheat penne.

Notes

Recipe by Louisa Clements
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