Cavatappi al Pesto

Corkscrew noodles are tossed in a luscious pesto sauce with crisp veggies and chicken.

Cavatappi al Pesto

Ingredients

• 3 cups cavatappi pasta
• 1 tbsp olive oil
• 1 chicken breast, cubed 
• 1/4 cup white wine
• 1/2 onion, diced
• 1 red pepper, sliced
• 1 orange pepper, sliced
• 1/3 cup avocado pesto
• 1 cup grape tomatoes, halved 

Cook the pasta per package instructions. Reserve 1/2 cup cooking water.

While the pasta is cooking, put olive oil in the bottom of a large skillet. Bring to medium high heat. Add the chicken. Season with salt and pepper. Cook until most of the pink has disappeared. Add white wine. Cooking until wine has evaporated. Add the onions and peppers. Reduce heat to medium low. Cook until just barely softened. Turn off the heat.

Add the cooked pasta to the pan. Stir in the pesto. Add enough pasta water to thin the pesto sauce. Toss in the fresh tomatoes. Finish with pepper and grated parmesan if desired.

Serves 2

Notes from the Chef:

-Feel free to sub any preferred pesto sauce

-If unable to find cavatappi, substitute another short cut pasta such as fusilli or penne