I gave this recipe a nice name but in all reality… it was my ’empty fridge special’. Usually when I buy rotisserie chicken I bring it home, remove all the skin, then separate all the meat from the bone while it’s still warm (it’s nearly impossible to separate it once it’s cold). The problem is, I only like chicken when it’s hot off the rotisserie on top a fresh bun for dinner, but then the rest of the chicken goes into the fridge. After staring at cold chicken for a day, I usually make a chicken salad sandwich mixture in an attempt to make it more appealing to me.
But this time I wanted something different. I had some mushrooms that needed to be used up and I was craving pasta so I thought why not dice up all the chicken and use it in the pasta?! I loved it! I really don’t care for regular chicken breasts (the thought of chunks of dry flavorless chicken in my pasta curbs my appetite) but once the rotisserie chicken was shredded, it soaked up tons of flavor from the rest of the dish and was a great addition of lean protein. The alfredo sauce I used is also much healthier than a cream based sauce and with whole wheat pasta you don’t have to feel guilty for indulging in this pasta. And if you’re a pesto fan like me, add in a few tablespoons for a flavor boost. I hope you like it!
2 Tbsp coconut oil
1/2 cup sweet yellow onion, diced
2 cloves garlic
1 1/2 cups diced mushrooms
2 cups diced rotisserie chicken
- salt and pepper to taste
- 1 tsp thyme
- 3-4 Tbsp pesto (optional)
1. Cook one package of whole wheat bow tie pasta according to package directions. Set aside.
2. Heat oil in large skillet over medium high heat. Add onions, garlic and mushrooms and saute for 5-8 minutes. Add chicken and heat through.
3. Make alfredo sauce in separate pot and then stir into chicken mixture. Add salt, pepper, thyme and pesto (optional).
4. Stir pasta noodles into chicken mixture and simmer for 10-15 minutes.
Love, like a chicken salad a restaurant has, must be taken with blind faith or it loses its flavor – Helen Rowland