Pasta - Fettuccine with Pulled Chicken, Pesto, Roast Peppers

2/3 cup basil pesto
1 9 oz pkg fettuccine
1 T evoo
3 garlic cloves, minced
4 cups pulled cooked chicken meat
2 cups sliced roasted peppers
1/2 cup pitted olives, halved
S & P
1/4 cup parmesan, plus more for the table

Place pesto in large bowl. Cook pasta according to pkg instructions. While pasta is cooking, heat oil in large skillet over med-hi heat. Add garlic and cook, stirring until soft and fragrant, abt. 30 seconds. Add chicken, peppers, olives and cook, stirring until hot, abt 3 mins. Season with s& p. Drain pasta, reserving 1/3 cup of pasta water. Whisk pasta water into pesto. Add pasta and cheese to pesto and toss and combine, Add chicken mixture and combine. Divide among 4 bowls and serve immediately with additional parmesan. Serves 4; 300 calories per serving.