Rotisserie Chicken is the handiest of meat, already cooked and waiting for you in your local grocery store. The chicken is usually dusted with a little seasoning or injected with a saline solution to help keep the meat moist and add a hint of saltiness. Sometimes you can find organic rotisserie chickens, however many chickens today, don’t have any added hormones and other antibiotics, which is great.
Shredding chicken meat is a cinch, it just pulls easily off the bones. You can either discard the bones, or cook them with a little water, carrot and onion for a delicious roasted chicken stock, which I highly recommend – it’s like free stock at your fingertips. There are so many recipes you can make with freshly shredded chicken meat and this pasta dish is just one of them.
This recipe is a combination of sweet and spicy flavors with green chilies, red onion, corn and sun dried tomatoes. It reminds me of being in New Mexico, where the Hatch Chili is very popular, and has great taste, without being too hot. All of the ingredients in this recipe can be found in your local grocer, which makes this pasta dish quick and easy for weeknight meals.
Ingredients
1 rotisserie chicken, shredded
1/2 red onion
1 clove garlic, minced
1/2 jalapeno, sliced
1 cup fresh or frozen corn
1 cup julienne sun dried tomatoes
4 ounces canned diced green chilies
1 1/2 cup chicken broth
2 tablespoon tomato paste
1/3 cup heavy cream
1 pound bow-tie pasta, any variety
1/3 cup fresh parsley, chopped
1/3 cup Parmesan cheese, grated + more for topping
olive oil
salt
pepper
(Serves 4-6)
To Prepare:
1. Boil pasta for 10 minutes, reserving 1 cup pasta water, drain and set aside. Shred rotisserie chicken and discard skin and bones or make stock, keep wishbone to pull later. Soak sun dried tomatoes in hot water for 5 minutes. In same pot as you cooked pasta, add 1 tablespoon olive oil and place over medium heat. Add onion and garlic and saute for 3 minutes. Add jalapeno and corn, stir. Continue to cook for 5 minutes.
2. Drain sun dried tomatoes and add them to veggie mixture, along with green chilies. Add tomato paste and chicken broth, stir to combine. Sprinkle in 1 1/2 teaspoons salt and 1/4 teaspoon black pepper, stir.
3. Add heavy cream, and stir. Continue to cook sauce for 3 minutes. Add cooked pasta and stir. Add reserved pasta water, stir to combine.
4. Add fresh parsley and 1/3 cup Parmesan and stir. Remove pasta from heat. Pour pasta into a serving bowl. Serve family-style with extra grated Parmesan, Enjoy!
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