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Prepare cooked fusilli or your favorite pasta.
Use Cooked and cubed chicken (i use homemade baked leftovers).
Prepare sundried tomatoes.
You need chopped onion.
You need to prepare garlic, minced finely.
Prepare cubed fresh mozzarella.
Provide grated parmesan cheese.
Provide Spinach Kale Pesto sauce or your own favorite pesto.
Prepare olive oil, extra virgin.

Set aside a cup of pasta water. Drain pasta but keep warm while you create the sauce..
Heat some oil in a skillet. Add your onions and cook until they are translucent. Add garlic. Cook until fragrant. Add sundried tomatoes and a splash of pasta water. Cook another minute. Add your pesto and stir..
Start adding your pasta in small increments to make sure all noodles get covered. Taste and adjust your salt and pepper if needed..
Add your cooked chicken and heat thoroughly if it was cold. And your fresh mozzarella last. I served the chicken alongside for the first night we had this...for leftovers i cut up the chicken and tossed everything together. Let me tell you the next day leftovers are amazing! You can have it as a pasta salad...We ate it cold!! So good!.
Opt: drizzle extra oil over the top for a fancy finish. Also: Sprinkle the parmesan over everything at the end if you love that extra salty nutty flavor on your pasta!.

Now that you have actually checked out the Mean Green Pesto Fusilli recipe, as well as you have the know-how that you require to carry out in the kitchen. Obtain that apron out, dust off your mixing bowls as well as roll up your sleeves. You have some cooking to do.

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