Pasta with Basil Pesto, Chicken and Olives
I made this dish in one skillet and used leftover olives, chicken and ramps (the best tasting onion/garlic found in the woods)
Your favorite pasta (about 1-1/2 to 2 cups)
4 frozen basil pesto cubes
Sliced green or black olives (I prefer Castelvetrano)
salt, fresh ground pepper
ramps (or you can substitute a clove of fresh garlic)
leftover chicken cut into chunks
a dash of pepper flakes or cayenne pepper
In large skillet, bring 4 -5 cups water and 2 teaspoons or more of salt to a boil. When Al dente, and still some water in pan, add the chicken frozen basil cubes and olives. Add more water if needed. Season with salt and pepper and bit of garlic powder, add chopped ramps and pepper flakes.
Stir until all is well combined. Taste for seasoning. Add cheeses and serve.
*This also makes a good cold pasta salad!