Let’s talk about rotisserie chicken. It is delicious. It is a time saver. It is perfect for lazy cooks like me. One night last week I went to the store and picked up a rotisserie chicken. I got two meals out of it and I probably would have been able to even stretch that to three had I not given my dog a couple generous portions throughout the next few days. For the first meal we simply ate the chicken plain and I served a side salad along with it. Rotisserie chickens give you A LOT of meat so I had to come up with a way to use up the leftover chicken meat. I came up with this dish, spicy lemon chicken pasta. It’s so simple and really quite yummy.
If you don’t have a rotisserie chicken you could just grill or roast 2 chicken breasts. I would say I used about 2 cups of chopped cooked chicken in this dish. I also used the leftover juice/sauce from the rotisserie chicken to help create the sauce for the pasta. Again, if you don’t have a rotisserie chicken on hand, just substitute chicken stock.
This dish is incredibly easy to make and comes together really quickly. It’s probably one of the fastest meals I’ve ever thrown together.
1/2 lb of pasta
1/4 cup of olive oil
4 cloves of garlic minced
2 cups cooked chicken cut into large pieces
1/4 cup leftover juice/sauce from rotisserie chicken OR 1/4 cup chicken stock/broth
1 teaspoon lemon zest
juice of 2 lemons
1 teaspoon crushed red pepper flakes
1/2 cup grated pecorino romano cheese (plus extra for serving)
1/4 chopped fresh parsley
1. Bring a pot of salted water to a boil. Add in the pasta and cook according to package directions.
2. Meanwhile, heat 1/4 cup of olive oil in a skillet over medium low heat.
3. Add the minced garlic to the hot oil and stir for 1-2 minutes (don’t let the garlic burn).
4. Add the cooked chicken to the garlic and oil and stir for another minute just until heated through.
5. Add the 1/4 cup of leftover juice from the rotisserie chicken or 1/4 cup chicken stock to the pan.
6. Add the lemon zest and lemon juice and a good amount of black pepper. Stir and let sit over medium low heat for 3-4 minutes.
7. When the pasta is al dente, drain it and transfer to a large bowl. Pour the sauce and chicken over the pasta and add in 1 teaspoon of crushed red pepper flakes and 1/2 cup of grated pecorino cheese. Toss well to combine. Taste for seasonings and adjust as necessary.
8. Top the pasta with the chopped fresh parsley and additional grated cheese.