EASIEST PASTA RECIPE ON EARTH w Saaniya

Ingredients

• 400 g Pasta (penne or any short pasta, dry)
• 300 g Rotisserie Chicken (shredded; use pre‑cooked rotisserie chicken from supermarket)
• 1 cup Sundried Tomato Pesto (store‑bought, use one bottle (approx 240 ml))
• 1/2 cup Olives (black olives, unsliced; slice before adding)
• 1 cup Sour Cream (full‑fat; can substitute with crème fraîche)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1 tsp Dried Oregano
• 1/2 tsp Red Chili Flakes (adjust to heat preference)
• 1 tsp Salt (or to taste)
• 1 tbsp Olive Oil (for sautéing optional)
• 1 small Onion (diced; optional for extra flavor)
• 2 Green Chili (sliced; optional for extra heat)

Instructions

1. Boil Water

   Fill the large pot with plenty of water, add a generous pinch of salt, and bring to a rolling boil over high heat.

   Time: PT5M

2. Cook Pasta

   Add the dry pasta to the boiling water and cook for 11 minutes, stirring occasionally, until al dente.

   Time: PT11M

3. Drain Pasta

   Drain the pasta in a colander, rinse briefly with warm water, and set aside.

   Time: PT2M

4. Shred Rotisserie Chicken

   While the pasta cooks, place the rotisserie chicken on a cutting board and shred it with two forks or your hands into bite‑size pieces.

   Time: PT3M

5. Slice Olives & Prep Veggies

   Slice the unsliced black olives, dice the optional onion, and slice the green chilies.

   Time: PT3M

6. Grate Parmesan

   Finely grate the Parmesan cheese using the grater.

   Time: PT2M

7. Combine Sauce Ingredients

   In the mixing bowl, combine the sundried tomato pesto, sour cream, dried oregano, red chili flakes, and half of the grated Parmesan. Stir until smooth.

   Time: PT2M

8. Warm Sauce

   Return the empty pot to low heat, add olive oil, then pour in the sauce mixture. Warm gently for 3 minutes, stirring constantly, until the sauce is glossy but not boiling.

   Time: PT3M

   Temperature: low heat

9. Add Chicken and Pasta

   Add the shredded chicken, cooked pasta, sliced olives, diced onion, and green chilies to the pot. Toss gently to coat everything evenly.

   Time: PT3M

   Temperature: low heat

10. Season and Finish

    Season with salt and pepper to taste, sprinkle the remaining Parmesan, and give one final stir. Remove from heat.

    Time: PT2M

11. Serve

    Plate the pasta while hot, optionally drizzle a tiny drizzle of olive oil, and enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

62 g

Fat

22 g

Fiber

4 g