Description
Rotisserie Chicken and Greens Pasta is a quick and easy dinner perfect for busy weeknights. This family-favorite recipe combines fresh greens with tender chicken and pasta, making a delicious, wholesome weeknight meal or family dinner.
Ingredients
Scale
- Salt and freshly ground black pepper
- 1pound rigatoni or penne rigate or penne or ziti
- 1small rotisserie chicken about 1¾ pounds or about 2½ cups shredded cooked chicken
- 3tablespoons unsalted butter
- 1medium yellow onion thinly sliced about 2 packed cups
- 5large garlic cloves finely chopped or grated
- 2teaspoons Dijon mustard
- 1cup chicken stock (see Tip)
- ½cup heavy cream (optional)
- 8 to 10ounces baby kale or spinach or chopped chard or other cooking greens
- 1juicy lemon zested then halved
- Parmesan for serving
Instructions
- Heat a large pot of salted water to boiling and cook the pasta until it is firm to the bite, then drain.
- While pasta cooks, pull the meat from the rotisserie chicken, removing skin and bones; discard bones and shred the meat. Sprinkle the chicken with 1½ teaspoons pepper and salt to taste. Chop the chicken skin into thin pieces and set aside.
- Heat butter in a Dutch oven or large pot over medium heat until melted and bubbly. Add the sliced onions, season with salt and pepper, and cook while stirring and pressing down with a spoon until they become very soft and golden around the edges, about 10 minutes. Stir in the garlic and Dijon mustard, cooking until the garlic is fragrant and softened, around 2 minutes.
- Increase heat to high, pour in ¾ cup chicken stock and the heavy cream if using, scraping up any browned bits from the pot bottom. Bring to a simmer, then mix in the pasta, seasoned chicken, and chopped chicken skin. Add the greens gradually, stirring them in until wilted and tender. Remove from heat, add lemon zest, and squeeze the juice of the lemon halves over the dish; stir again. Add the remaining ¼ cup of stock if you want more sauce.
- Sprinkle grated Parmesan on top. Serve immediately with more salt and pepper if desired.
Notes
- If chicken stock is not available, reserve 1 cup of pasta cooking water before draining and use it as a substitute
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg