Pesto Penne with Deli-Roasted Chicken

Cook pasta according to package directions, adding broccoli the last 2 minutes of cooking. Drain, reserving 1/2 cup of the pasta water. Return drained pasta and broccoli to saucepan.

In a small bowl, combine pesto and the reserved pasta water. Add chicken, roasted red peppers and pesto mixture to pasta in saucepan. Toss gently to coat. Heat through over medium heat. Add 1/4 cup cheese to pasta mixture and toss to combine. Divide the pasta among 4 warm pasta bowls. Sprinkle with additional Parmesan cheese, if you like. Top with coarsely ground black pepper. Serve immediately. Makes 4 servings.