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Chicken Pasta

Chicken Pasta

Ellie Miller enlarge

By: Jean Galton

From: On Hand

Key:

These recipes can be made in 30 minutes or less.

Fast

4 Servings
Prep 15 min
Cook 15 min

Ingredients:

1 tablespoon extra-virgin olive oil
2 cups shredded store-bought rotisserie chicken
1 cup frozen 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

Waste not
Shred leftover rotisserie chicken and use it in other dishes, or make quick chicken salad with a little mayo.

Directions:

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.
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.