Ramen noodles have a great silky texture and act as a foundation for rotisserie chicken and fresh pesto.
Slideshow: More Pasta Recipes
2 garlic cloves
1/2 cup pine nuts
3/4 cup grated Parmigiano-Reggiano
Freshly ground black pepper
3 cups fresh basil
2/3 cup extra-virgin olive oil
8 ounces ramen noodles
2 cups shredded rotisserie chicken
1/4 cup fresh basil leaves
How to Make It
In a food processor with the motor running, drop in the garlic and finely chop. Add the nuts, cheese, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to finely chop. Add the basil and pulse to finely chop. With the motor running, add the oil, blending to combine.
In a large pot of boiling salted water, cook the ramen until tender, about 4 minutes. Reserve 3/4 cup of the pasta cooking water, then drain the ramen. Toss the ramen with the pesto and about half the reserved cooking water. Add more water for a looser consistency. Toss in the rotisserie chicken and season to taste with salt and pepper. Serve, sprinkled with the fresh basil leaves.
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