Name: Rotisserie Chicken, Mushroom, and Spinach Pasta
Ingredients: 1 lb Penne; Kosher salt to taste; 2 tbsp Extra-virgin olive oil; 4 cups Mixed mushrooms, such as cremini and shiitake; ½ lb Baby spinach, stems removed and chopped; 1 Onion, diced; 2 Cloves garlic, sliced; 1 tsp Chopped rosemary; 2 cups Rotisserie chicken, shredded, skin and bones discarded; Zest of 1 lemon; 1 pinch Red pepper flakes; ½ cup Grated parmesan

Rating

Yields1 Serving

1 lb Penne

Kosher salt to taste

2 tbsp Extra-virgin olive oil

4 cups Mixed mushrooms, such as cremini and shiitake

½ lb Baby spinach, stems removed and chopped

1 Onion, diced

2 Cloves garlic, sliced

1 tsp Chopped rosemary

2 cups Rotisserie chicken, shredded, skin and bones discarded

Zest of 1 lemon

1 pinch Red pepper flakes

½ cup Grated parmesan

Cook the penne in salted water to al dente, according to the package instructions. Drain the pasta but reserve a cup of the pasta water.

Heat a large skillet or Dutch oven to medium heat and add in the olive oil. When hot add in the mushrooms and let cook for 2 to 3 minutes before stirring or moving them at all to make sure they get nice and brown. Stir the mushrooms and cook for another minute then season with salt. Remove the mushrooms from the pan and set aside.

To the mushroom pan add in the onions and garlic and cook until translucent, about 3 minutes. Add in the spinach and season with salt. Stir in the rosemary and the red pepper flakes and cook until the spinach has wilted. Add the mushrooms back to the pan along with the chicken. Stir in the pasta along with the reserved pasta water and toss to coat. Stir in the lemon zest and parmesan cheese and serve.

CategoryFamily Affair, Quick & Easy

Ingredients