Fettuccini Jabrisco Pasta Recipe
Rotisserie chicken in a pesto gorgonzola sauce with romano cheese.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Fettuccini
In a large pot, bring salted water to a boil. Add the fettuccini pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add the shredded rotisserie chicken and sauté for about 2-3 minutes until heated through.
- 3
Mix in Pesto and Gorgonzola
Add the pesto sauce and crumbled gorgonzola cheese to the skillet with the chicken. Stir well to combine and allow the cheese to melt (about 2-3 minutes).
- 4
Combine with Pasta
Add the cooked fettuccini to the skillet, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash of pasta water to loosen it up.
- 5
Finish with Romano Cheese
Stir in the grated Romano cheese, chopped fresh basil, salt, and black pepper. Mix until everything is well combined.
- 6
Serve
Serve the Fettuccini Jabrisco hot, garnished with additional Romano cheese and fresh basil if desired.