Nutty Rotini with Chicken and Raisins

Nutty Rotini with Chicken and Raisins

We like getting a little nutty from time to time.

Serving: 7 people


1 box rotini
4 tbsp. extra virgin olive oil
2 ice cubes
15 basil leaves
¼ cup almonds
¼ cup hazelnuts
¼ cup toasted cashews
1 clove garlic
2 tbsp. Parmesan cheese, grated
2 tbsp. Romano cheese, grated
1 rotisserie chicken (about 3 cups cooked & shredded)
¼ cup golden raisins
¼ cup red raisins
salt and pepper to taste

1. Bring a large pot of water to a boil
2. Meanwhile in a blender, make the pesto by combining basil, nuts and garlic
3. Pulse for 15 seconds and then turn the blender to medium speed and drizzle in the olive oil and add in the ice cubes. Season with salt and pepper
4. Cook the pasta according to the directions; drain and save 1 cup of the cooking water
5. In a large bowl, fold the pesto and two cheeses together along with 1 cup of pasta cooking water
6. Fold in the chicken, raisins and pasta; toss together until well combined
7. Serve warm or at room temperature and garnish with fresh basil leaves and extra cheese

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