Thursday, August 9, 2012

rotisserie chicken pasta

we buy a rotisserie chicken almost once a addition to being a wonderful meal to eat after our large shopping trip (and one that we smell the whole way home from the store!!), it gives us bones to make chicken stock from.  double win!!!

but even after we've eaten our fill of the fresh chicken that first day, we have extra meat left-over.  i've tried different uses for it, but because it starts with a strong flavor, it's been hard to work it into pre-existing recipes.

no more!  the recipe below has more gentle flavors in the garlic, rosemary, and thyme, that complement the rotisserie flavor rather than competing with it.  at least, we thought so!!  :-)  enjoy!

rotisserie chicken pasta

1 - 2 cups of rotisserie chicken (as much as you have to use!)
1 cup frozen corn
1 16 oz box of bow-tie pasta
2 1/2 T olive oil
2 T garlic
2 tsp rosemary
2 tsp thyme
3 tsp salt
2 tsp pepper
parmesan cheese (optional)

- cook pasta al dente (my box said to set the timer for 11 minutes)
- while the pasta is cooking, crush the rosemary and thyme with mortar and pestle (optional step)
- when the pasta is almost done, heat the olive oil in a separate pot. once it is hot, add the garlic and cook for ~2 minutes at medium heat
- drain the pasta
- add the pasta to the oil and garlic, and mix well; decrease the heat to low
- sprinkle the rosemary, thyme, salt, and pepper on top of the pasta, and mix well
- add the rotisserie chicken and corn; continue stirring gently until both the chicken and corn are heated through.  i found that with gentle stirring, the larger pieces of chicken fell apart into bite size pieces.

serve with parmesan cheese sprinkled on top.  this recipe makes approximately 6 servings.

- the left-overs tasted great cold!  if you reheat the left-overs of this dish, i suggest heating on the stove-top, so you can stir the oil into the mixture as it heats.  in a microwave, i think that the oil could just sink to the bottom of the dish.
- i made this with regular pasta, but plan to try it with whole grain next time.


  1. Yum! I'm pinning this one :D

  2. Katie, You've become a great cook. This sounds really good. I don't eat corn, but I bet it would be good using frozen peas instead of corn. I'm not even hungry, but it sounds delicious. Mimi