Hands-On Time
10 Mins
Total Time
30 Mins
Yield
Serves 4
Paul Sirisalee

How to Make It

Step 1

Cook the pasta according to the package directions; drain, return to the pot, and let cool.

Step 2

Heat oven to 400° F. Rub the chicken with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Place on a rimmed baking sheet and roast until cooked through, 20 to 25 minutes; shred.

Step 3

Toss the pasta, shredded chicken, olives, and bocconcini with the pesto and ¼ teaspoon each salt and pepper.

Ratings & Reviews

/5
Reviews
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