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Chicken Pasta

March 2007
Chicken Pasta

by 91 people

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Makes: 4 servings

Prep: 15 mins

Cook: 15 mins

  • 1 tablespoon extra-virgin olive oil
  • 2 cups shredded store-bought rotisserie chicken
  • 1 ounce baby peas
  • 1/2 cup chicken broth
  • 2 cloves garlic, finely chopped
  • Pinch cayenne pepper
  • 12 ounces wagon wheels or other short pasta
  • 1/2 cup freshly grated Parmesan cheese, plus more for sprinkling
  • 1 tablespoon butter
  • Salt
  1. In a large skillet, heat the olive oil over medium-high heat. Add the chicken to the skillet and heat through. Stir in the peas, broth, garlic and cayenne and simmer until the broth has reduced slightly, about 2 minutes. Keep warm over low heat.
  2. Meanwhile, in a large pot of boiling, salted water, cook the pasta for 5 minutes. Drain and add to the chicken. Stir in the 1/2 cup cheese and butter and simmer over medium heat, stirring frequently, until the pasta is al dente, about 3 minutes. Season with salt, if necessary, and serve with additional Parmesan.
Tip Waste not
  • Shred leftover rotisserie chicken and use it in other dishes, or make quick chicken salad with a little mayo.