The Costco Rotisserie Chicken. If you’re like my family, you buy one because it is quite the bargain, but then you don’t finish the whole chicken and you are left with chicken meat which as it turns out is an awesome leftover. In this case, just take that leftover chicken, chop it up, add a few other simple ingredients and voila, you now have a spectacular tasting creamy chicken mushroom pasta.
Ingredients:
- 8 ounces uncooked pasta (rigatoni or penne are best)
- 1 lb cooked Rotisserie Chicken Breast
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 8 ounces mushrooms, sliced
- ⅓ cup chicken broth
- 1 teaspoon lime juice
- ½ teaspoon Dijon mustard
- ¼ teaspoon poultry seasoning
- 1 cup heavy/whipping cream or ricotta cheese
- 5 ounces fresh baby spinach
- ½ cup freshly grated parmesan cheese
Full Video Tutorial
Preparation:
- Boil a large, salted pot of water for the pasta. Cook it al dente according to package instructions.
- Add the butter to a skillet over medium-high heat. Once the pan’s hot, add the mushrooms and cook them until they’re browned, about 5 minutes. Take the mushrooms out of the pan and set it aside.
- Add 1 Tablespoon of oil and once it’s hot add the garlic and cook the garlic till browned
- Add chicken broth, lime juice, Dijon mustard, and poultry seasoning. Let it bubble for a minute or so. Scrape up any brown bits from the bottom of the pan.
- Add the chicken, mushrooms, cream, and spinach to the pan. Let it cook for around 5 minutes or until the chicken is cooked through and the spinach is wilted. You may want to reduce the heat if it’s bubbling a lot or if the sauce is thickening too fast.
- Drain the pasta and toss with the sauce. Stir in the parmesan. Season with more salt & pepper if needed.
Kitchen Items used in this recipe
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| Dash Safe Slice Mandoline | Meat Cleaver | SENZER Gravity Electric Salt and Pepper Grinder Set |
