Those of you who have been around here a while know my appreciation for the grocery store rotisserie chicken. It makes those “I don’t know what to make for dinner and just want to eat right now” nights SO much easier to face! And, as the temperatures are still quite frigid here (although fingers crossed it will begin to warm up this week!), all we wanted for dinner was something steaming and comforting. Enter the beloved pasta dinner!
While Eric took care of cooking the pasta (a gluten free pot for him, a gluten pot for me), I heated a large skillet over medium high heat, coated it with olive oil, and once it was hot, added some shredded rotisserie chicken plus a pinch of salt and chili. The key to developing those glorious crunchy brown bits, is to leave the chicken alone in an even layer in the pan until it develops that beautiful golden-brown color. Then, you can gently stir it with a spoon or whatever to get the other sides browned a bit. The chicken only took about 5-7 minutes, and the pasta was just about done, so I added a few heaping handfuls of spinach to the chicken and zested a lemon right over the top.
Because we were making two different pastas, and Eric’s GF pasta water does not make a sauce the way my gluten pasta does, we strained his fully, then added a knob of butter and the chicken with spinach to coat the noodles. For my gluten pasta, I nearly fully strained the pasta (because I wanted some of that water for my sauce) then added a knob of butter and stirred it all in with the chicken and spinach. Then both got a squeeze of lemon juice and healthy dustings of freshly grated parmigiana Reggiano. And that’s it.
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