I Think The Chicken Came First!!! just saying...

    Do you buy that cooked rotisserie chicken in your local grocery store?? In my opinion, the best ones for the money are definitely those from Costco...big birds, lots of moist white meat and a great price!  But after you buy it..then what??  How many times can you eat chicken??  Well, for your dear June...at least a million different ways.. and since I am sure YOU don't want a million chicken recipes for rotisserie chicken...here are some good and interesting ones..to whet your appetite...and not break your piggybank (which is handy with the holidays around the corner).

     If you work..and everyone works (every mom is a working mom)a rotisserie chicken is a busy person's best friend. Whether you have roasted it yourself or it's from your local grocery store, nothing beats being able to have dinner on the table in about five minutes. Read on for my list of easy recipes.

     Did you know that a rotisserie chicken from your grocery store is typically the same price or less than a frozen pizza? And unlike a frozen pizza, you can get a lot more creative and serve more people with a single rotisserie chicken. The average rotisserie chicken yields 4 cups of meat; it just needs a little love from your pantry. The possibilities are endless.

Chicken Pot Pie Empanadas

1 tablespoon extra-virgin olive oil
1/2 yellow onion, diced
3/4 cup low-sodium chicken broth
1 10-ounce box frozen peas and carrots
1 3- to 4-pound store-bought rotisserie chicken, meat shredded
kosher salt and black pepper
2- 9" pie crusts

1. Heat oven to 400° F. Heat oil in saucepan over medium heat. Add the onion and cook for 3 minutes.
2. Slowly stir in the broth. Cook about 3 minutes. Add the peas and carrots, chicken, and ¼ teaspoon each salt and pepper. Remove from heat.
3. Cut each pie crust in half. Spoon the chicken mixture over one side of each half-circle, leaving a ½-inch border. Using your fingers, wet the border with water. Fold the crust over the chicken. Press to seal. Make three 1-inch slits in the top of each.
4. Transfer the empanadas to a baking sheet. Bake until golden, 15 to 18 minutes.

*For a wheat-free alternative, serve the chicken mixture over brown rice

Cobb Salad with Balsamic vinaigrette

2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
kosher salt and pepper
1 2 1/2- to 3-pound rotisserie chicken
2 heads green-leaf lettuce, torn into pieces
4 ounces goat cheese, crumbled
1 pint cherry tomatoes, cut in half
1 avocado, chopped
1 small red onion, chopped

1. Whisk together the oil, vinegar and ¼ teaspoon each salt and pepper and set aside.
2. Shred the chicken meat, using your fingers or a fork, and discard the skin and bones.
3. Combine the lettuce, cheese, tomatoes, avocado, onion, and chicken in a large bowl. Serve with the vinaigrette.

Chicken Tacos

1 store-bought rotisserie chicken
2 cups  salsa
8 taco shells
1 cup (4 ounces) grated pepper jack or cheddar cheese
8 sprigs fresh cilantro
1/2 cup sour cream
1 avocado, chopped
1 lime, quartered

1. Remove the meat from the chicken and shred.
2. Heat the salsa in a skillet over medium heat. Add the chicken and heat until warmed through.
3. Fill the taco shells/tortillas with the chicken and top with cheese and cilantro. Serve with the sour cream, avocado, and lime wedges on the side.

Chicken and Dill Souvlaki

3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
kosher salt and pepper
1 2 1/2- to 3-pound rotisserie chicken, meat sliced
2 Kirby cucumbers, sliced into thin half-moons
1/2 small sweet onion (such as Vidalia), thinly sliced
2 tablespoons chopped fresh dill
4 flat breads or brown rice tortillas
1/2 cup plain yogurt, preferably Greek-style

1. In a large bowl, combine the oil, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper.
2. Fold in the chicken, cucumbers, onion, and dill.
3. Divide the chicken mixture evenly among the flat breads/tortillas and serve with the yogurt.

Chicken and Potatoes with Mustard Vinaigrette

1 pound small red- and white-skinned potatoes, mixed
1 1/2 tablespoons kosher salt
skinless meat from 1 rotisserie chicken (about 4 cups)
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1 large clove garlic, minced
1 teaspoon honey
1 teaspoon freshly ground black pepper
6 tablespoons olive oil
2 tablespoons capers, drained
1/2 bunch watercress, stemmed

1. Place the potatoes and 1 tablespoon of the salt in a medium saucepan. Cover with cold water and bring to a boil.
2. Reduce heat to a simmer, and cook for 20 minutes or until the potatoes are tender. Drain and set aside. Place the chicken in a large bowl and set aside.
3. Whisk together the mustard, vinegar, garlic, and honey in a medium bowl. Add the remaining salt and the pepper.
4. Gradually whisk in the oil in a thin, steady stream until a medium-thick vinaigrette forms.
5. Halve the potatoes and combine with the chicken. Add the capers and vinaigrette, tossing to combine. Fold in the watercress just before serving

 

Chicken Quesadilla Pie

1 10-ounce can enchilada sauce
1/4 cup heavy cream (optional)
4 8-inch flour or brown rice tortillas
2 cups (8 ounces) grated Monterey Jack or goat cheese, plus 1/4 cup for the top
1 3 1/2- to 4-pound rotisserie chicken, shredded
1/2 small red onion, finely chopped
1 zucchini, quartered lengthwise and thinly sliced
1 cup salsa
1 avocado, diced
1 cup fresh cilantro leaves

1. Heat oven to 400° F. In a small bowl, combine the enchilada sauce and cream. Spoon ¼ cup of the mixture into a shallow 2-quart casserole.
2. Top with 1 tortilla and a third each of the cheese, chicken, onion, and zucchini. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese.
3. Cover loosely with foil and bake for 20 minutes. Uncover and bake for 5 minutes more.
4. Slice into wedges and serve with the salsa, avocado, and cilantro.

Chicken Salad with Grapes and Blue Cheese

2 small heads Boston or Bibb lettuce, torn into pieces
4 stalks celery, sliced on the diagonal
1/2 red onion, finely chopped
2 cups (about 1/2 pound) green grapes, halved
3 ounces blue cheese or goat cheese, crumbled
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/3 cup extra-virgin olive oil
kosher salt and pepper
1 3 1/2- to 4-pound rotisserie chicken, meat thickly sliced

1. In a large bowl, combine the lettuce, celery, onion, grapes, and blue cheese.
2. In a small bowl, whisk together the lemon juice, vinegar, oil, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Divide the salad and chicken among plates. Serve with the vinaigrette.

Chicken Curry in a Hurry

1 cup brown rice
1 1/2 tablespoons olive oil
1 small yellow onion, thinly sliced
2 teaspoons curry powder
1/2 cup plain yogurt
3/4 cup heavy cream (optional)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tomatoes, diced
meat from 1 rotisserie chicken, sliced or shredded
1/4 cup fresh cilantro leaves, roughly chopped

1. Cook the rice according to the package directions.
2. Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes.
3. Sprinkle with the curry powder and cook, stirring, for 1 minute.
4. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes. Remove from heat.
5. Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

Chicken Salad with Herbs and Radicchio

1 2- to 2 1/2-pound rotisserie chicken
4 medium carrots, coarsely grated
6 scallions, thinly sliced on the diagonal
1 tablespoon fresh tarragon, roughly chopped
kosher salt and black pepper
1/2 cup extra-virgin olive oil
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
2 heads radicchio, leaves separated

1. Using a fork or your fingers, shred the chicken meat, discarding the skin and bones.
2. In a large bowl, combine the chicken, carrots, scallions, tarragon, ½ teaspoon salt, and ¼ teaspoon pepper.
3. In a small bowl, whisk together the oil, vinegar, mustard, and ¼ teaspoon each salt and pepper.
4. Divide the radicchio leaves among plates, top with the chicken mixture, and drizzle with the vinaigrette.

Chicken with White Beans and Tomatoes

2 15.5-ounce cans cannellini beans, rinsed
1 pint grape tomatoes
4 sprigs fresh thyme
4 sprigs fresh oregano, plus leaves for garnish
2 garlic cloves, smashed
1/4 teaspoon crushed red pepper
1 tablespoons olive oil
kosher salt and black pepper
1 3-pound rotisserie chicken, meat shredded or sliced

1. Heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
2. Place shredded chicken meat on top of the bean mixture and sprinkle with oregano.

Chicken Stir-Fry

1-2 cup(s) rice
1 1/2 tablespoons sesame oil
1 16-ounce bag shredded cabbage (I like to use chinese cabbage and shred it myself)
2 carrots, grated
1 8-ounce can sliced water chestnuts, drained
1 2- to 2 1/2-pound rotisserie chicken, meat shredded
2 1/2 tablespoons low-sodium soy sauce
1/2 cup peanuts, roughly chopped
1/4 cup teriyaki sauce (optional)

1. Cook the rice according to the package directions.
2. Meanwhile, heat the oil in a wok or large saucepan over medium-high heat.
3. Add the cabbage and carrots and cook, stirring occasionally, until just tender, 3 to 5 minutes.
4. Add the water chestnuts, chicken, and soy sauce and cook until heated through, 2 to 3 minutes.
5. Divide the rice among plates, spoon the vegetables over top, and sprinkle with the peanuts. Serve with the teriyaki sauce, if desired.

Chicken with Acorn Squash and Tomatoes

1 small acorn squash (about 1 1/2 pounds), halved, seeded, and sliced 1/4 inch thick
1 pint grape tomatoes, halved
4 cloves garlic, sliced
2 tablespoons olive oil
kosher salt and black pepper
1 rotisserie chicken, meat shredded or sliced
1/2 teaspoon ground coriander
2 tablespoons chopped fresh oregano

1. Heat oven to 425° F.
2. On a large rimmed baking sheet, toss the squash, tomatoes, and garlic with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Roast the vegetables until the squash is tender, 20 to 25 minutes.
4. Season the chicken with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper.
5. Serve the chicken with the squash and tomatoes and sprinkle with the oregano.

Ratatouille Pizza with Chicken

1 teaspoon olive oil
1  eggplant, halved lengthwise and cut into ¼ inch thick pieces
1 red bell pepper, cut into ¼ inch strips
½ small red onion, thinly sliced
1 cup sliced mushrooms
¾ teaspoon dried italian seasoning
¼ teaspoon salt
4 garlic cloves, minced
1 10-ounce thin pizza crust
1 cup chopped rotisserie chicken meat
1 cup shredded cheese
3 plum tomatoes, cut into ¼ inch thick slices
3 tablespoons finely chopped fresh flat-leaf parsley

1. Preheat oven to 375.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan. Add eggplant, bell pepper and onion; saute 3 minutes or until eggplant begins to soften.
3. Reduce heat to medium. Add mushrooms and cook 3 minutes, stirring frequently.
4. Add italian seasoning, salt and garlic; cook 1minute, stirring constantly. Remove from heat.
5. Place crust on a baking sheet. Spread vegetable mixture evenly over crust, leaving a ½ inch border. Arrange chicken over vegetable mixture; sprinkle evenly with cheese. Arrange tomatoes over cheese.
6. Bake for 25 minutes or until cheese is bubbly and tomatoes are softened.
7. Sprinkle with parsley and serve.

Apricot Lemon Chicken

1 teaspoon curry powder
½ teaspoon salt
¼ teaspoon freshly ground black pepper
rotisserie chicken, meat sliced
1/3 cup apricot spread
2 tablespoons fresh lemon juice
2 tablespoons water
2 teaspoons grated lemon rind

1. Combine first 3 ingredients in a small bowl and mix in with chicken meat.
2. Heat a skillet over medium-high heat and saute chicken for about 2 minutes. Remove chicken from pan.
3. Add apricot spread, lemon juice and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute.
4. Spoon sauce over chicken; sprinkle with lemon rind.
5. Serve over bed of cooked rice.

White Chicken Chili Stew

1 tablespoon extra-virgin olive oil
1 bunch scallions, white and green parts, sliced
3 cloves garlic, chopped
½ to 1 jalapeno, stemmed seeded and chopped
1 tablespoon chili powder
kosher salt
6 cups chicken broth
3 potatoes, peeled and cubed
1 cup corn kernels, fresh or frozen and thawed
2 carrots, cut on bias into 1 inch pieces
1 to 2 chipotles in adobo sauce, sliced
½ rotisserie chicken, shredded into large pieces
1 19 ounce can white beans, drained and rinsed
½ cup pack fresh cilantro, chopped

1. Heat oil in a large pot over medium-high heat. Add the scallions, garlic, jalapeno, chili powder and 2 teaspoons salt and cook until soft, about 2 minutes.
2. Add chicken broth, corn, carrots and chipotles and bring to a boil.
3. Cover and reduce to a simmer to cook potato about 15 minutes. Stir to break up potato and thicken broth slightly.
4. Add chicken and beans and cook, stirring occasionally to heat and thicken, about 10 minutes. Stir in cilantro before serving.

Mediterranean Pizza

1 10-ounce pizza crust
½ cup tomato sauce
1 garlic clove, finely chopped
1 cup shredded rotisserie chicken meat
½ cup sliced olives
1 small jar artichoke hearts, drained and chopped
1 small jar roasted red peppers, chopped
½ teaspoon dried oregano
½ teaspoon dried basil
1 cup mozarella cheese

1. Preheat oven to 450. Spread tomato sauce over the crust. Sprinkle toppings on pizza, finishing with cheese.
2. Bake on pizza sheet or stone for 10 minutes.

Chicken and Root Vegetable Stew

2 teaspoons olive oil
1 pound chopped rotisserie chicken meat
1 small rutabaga, chopped
2 medium carrots, chopped
1 small turnip, chopped
1 medium onion, chopped
2 cloves garlic, crushed
1 cup chicken broth
1 cup tomato sauce
1 teaspoon thyme
1 teaspoon oregano
freshly ground black pepper

1. Heat oil on medium heat in a large Dutch oven. Add chopped root vegetables and garlic and stir, cooking for 2 minutes.
2. Add chicken broth, tomato sauce, herbs and black pepper. Simmer for 20 minutes or until vegetables are tender. Add chicken to heat.
3. Serve over cooked rice.

Moroccan Chicken

1 tablespoon olive oil
1 medium onion, finely chopped
1 large carrot, sliced
2 garlic cloves, finely chopped
1 tablespoon cumin
1 teaspoon paprika
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon allspice
1 ½ pounds sliced rotisserie chicken meat
1 cup chicken broth
¼ cup chopped cilantro
1 cup dried apricots
1 15-ounce can garbanzo beans

1. Heat oil in a Dutch oven over medium heat. Add onion, carrots and garlic and cook until onion and garlic are softened, about 5 minutes. Add cumin, paprika, cinnamon, ginger and allspice and blend well with vegetables. Cook and stir for 2-3 minutes.
2. Add chicken broth, cilantro and apricots. Cover and reduce heat to low and simmer for 25 minutes.
3. Add garbanzo beans and chicken and cook, uncovered for 10 minutes.
4. Serve with couscous.

Mediterranean Chicken Gyros

2 cups sliced rotisserie chicken
2 tablespoons lemon juice
1 tablespoon Greek seasoning
½ teaspoon paprika
½ cup chopped, seeded cucumber
¼ cup chopped red onion
2 teaspoons fresh mint leaves
1 cup plain yogurt
6 pita bread rounds
3 cups spring salad mix
lemon slices

1. In a medium bowl, toss together chicken, lemon juice, Greek seasoning and paprika; set aside. In a small bowl, stir chopped cucumber, red onion and mint into yogurt.
2. Cut pita bread in half and open pocket. Stuff with salad mix and chicken mixture; serve with spoonfuls of the yogurt sauce. Accompany with lemon slices.

Rotisserie Chicken Greek Salad

1 rotisserie chicken
2 tablespoons plus 1/3 cup bottled greek vinaigrette
8 cups torn romaine lettuce
½ cup small fresh mint leaves, lightly packed
½ cup lightly packed small fresh oregano leaves
1/3 cup kalamata olives, pitted and halved
Fresh mint sprigs
Fresh oregano sprigs
lemon wedges

1. Use two forks to pull meat off the bones and shred in large pieces. Discard bones and skin, if desired. Place chicken pieces in a medium bowl. Drizzle with 2 tablespoons of the vinaigrette. Toss well to combine. Let stand 10 minutes.
2. Meanwhile, toss lettuce, mint and oregano with remaining 1/3 cup greek vinaigrette. Arrange lettuce on a large serving platter.
3. Arrange chicken in center of greens. Sprinkle with olives. Garnish chicken with mint and oregano sprigs. Serve with lemon wedges

Roast Chicken Dahl

1 ½ teaspoons olive oil
1 small onion, minced
2 teaspoons curry powder
15 ounces lentils, rinsed
1 14-ounce can diced tomatoes
1 2 pound rotisserie chicken, skin discarded, meat removed from bones and diced
½ teaspoons salt, or to taste
¼ plain yogurt

1. Heat oil in large heavy saucepan over medium-high heat. Add onion and cook, stirring until softened but not browned, 3-4 minutes. Add curry powder and cook, stirring until combined with the onion and intensely aromatic, 20-30 seconds.
2. Stir in lentils, tomatoes, chicken and salt and cook, stirring often, until heated through. Remove from heat and stir in yogurt. Serve immediately.

Chicken Noodle Soup with Dill

10 cups chicken broth
3 medium carrots, diced
1 large stalk celery, diced
3 tablespoons minced fresh ginger
6 cloves garlic, minced
4 ounces egg noodles, or spelt noodles, rice sticks etc
4 cups shredded rotisserie chicken meat
4 tablespoons chopped fresh dill
1 tablespoon lemon juice

1. Bring broth to boil in a Dutch oven. Add carrots, celery, ginger and garlic; cook uncovered on medium heat until vegetables are just tender, about 20 minutes.
2. Add noodles and chicken; simmer until noodles are just tender, 8 to 10 minutes. Stir in dill and juice.

Chicken and Spinach Soup with Fresh Pesto

2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
½ cup carrot or diced red bell pepper
8 ounces sliced rotisserie chicken meat
1 large clove garlic, minced
5 cups chicken broth
1 ½ teaspoons dried marjoram
6 ounces baby spinach, coarsely chopped
1 15-ounce can cannellini beans, rinsed
¼ cup grated parmesan cheese or goat cheese
1/3 cup lightly packed fresh basil leaves
freshly ground pepper to taste

1. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add carrot or pepper and cook 3 to 4 minutes. Add chicken and garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, about 5 minutes.
2. With a slotted spoon transfer chicken to cutting board to cool. Add spinach and beans tot eh pot and bring to a gentle boil. Cook for 5 minutes.
3. Combine the remaining 1 tablespoon oil, cheese and basil in a food processor. Process until coarse paste forms.
4. Stir the chicken and pesto into the pot. Season with pepper.

Chicken with Broccoli Rabe and Sun-Dried Tomatoes

1 bunch broccoli rabe, trimmed and chopped
2 tablespoons extra-virgin olive oil
½ cup slivered oil-packed sun-dried tomatoes, rinsed
2 tablespoons balsamic vinegar
1/8 teaspoon salt
pinch of freshly ground pepper
meat from rotisserie chicken, sliced

1. Cook broccoli rabe in a large pot of boiling water until bright green and barely tender ,1 to 2 minutes. Drain in a colander and gently press out as much water as possible
2. Heat oil in a Dutch oven or large skillet over medium-high heat. Add the broccoli rabe and chicken and cook, stirring until tender, 3 to 4 minutes. Remove from heat; stir in sun-dried tomatoes, vinegar, salt and pepper.

Skillet Gnocchi with Chicken, Chard and White Beans

1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 16-ounce package shelf-stable gnocchi
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
½ cup water
6 cups chopped chard leaves or spinach
1 15 ounce can diced tomatoes with Italian seasoning
1 15 ounce can white beans, rinsed
¼ teaspoon freshly ground pepper
½ cup shredded part-skim mozzarella cheese
¼ cup finely shredded parmesan cheese
shredded meat from a rotisserie chicken

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5-7 minutes. Transfer to a bowl.
2. Add the remaining 1 teaspoon oil and onion to the pan and cook stirring over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4-6 minutes.
3. Add chard and cook, stirring until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer.
4. Stir in gnocchi and chicken meat and sprinkle with cheese. Cover and cook until cheese is melted and sauce is bubbling, about 3 minutes.

Summer Vegetable and Chicken Hash

8 ounces of shredded rotisserie chicken meat
1 tablespoon extra-virgin olive oil
12 ounces small red potatoes, boiled, halved or quartered
2 cups fresh corn kernels
1 scallion, thinly sliced
½ jalapeno chile, stem, ribs and seeds removed, minced
1 cup yellow or red cherry tomatoes, halved
½ cup chicken stock
1 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1 tablespoon fresh marjoram, roughly chopped

1. Add 2 teaspoons oil and the potatoes to skillet. Cook, stirring occasionally, until golden brown, about 4 minutes; transfer to a small bowl.
2. Add remaining teaspoon oil, the corn, 2 tablespoons scallion and the jalapeno to skillet and cook, stirring occasionally, until corn turns dark brown in spots, about 2 minutes. Add tomatoes and cook until skins just begin to soften, about 1 minute.
3. Add stock, salt, pepper and chicken; bring to a boil. Fold in reserved potatoes and sprinkle with marjoram and remaining 2 tablespoons scallion.

Chicken with Farfalle and Goat cheese

2 tablespoons olive oil

2 large red onions, thinly sliced

2 tablespoons Sherry wine vinegar

1 teaspoon sugar

8 ounces farfalle

1 cup dry white wine

1 cup low-salt chicken broth

6 heirloom tomatoes, cored, chopped (about 5 cups)

2 cups shredded cooked chicken (from 1/2 rotisserie chicken)

1/2 cup thinly sliced basil leaves

2 tablespoons chopped fresh marjoram

3 cups baby spinach

3 ounces soft fresh goat cheese, crumbled

 

Heat oil in heavy large skillet over mediumhigh heat. Add onions; sprinkle with salt and cook until beginning to brown, stirring often, about 8 minutes. Reduce heat to medium-low. Stir in vinegar and sugar; cook until onions are browned, stirring often, about 15 minutes. Transfer caramelized onions to bowl; reserve skillet.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.

Add wine to reserved skillet. Boil until reduced to 1/2 cup, 3 minutes. Add pasta, onions, broth, and next 4 ingredients. Season with salt and pepper. Stir over medium heat to warm through, about 3 minutes.

Divide spinach among plates. Spoon pasta over spinach. Top with crumbled goat cheese.

 

 

 

Chilled Penne w/Rotisserie Chicken + Currants

 

3 cups shredded rotisserie chicken breast {about 3/4 pound}
8 oz penne pasta
1/4 cup roughly chopped Marcona almonds
7 oz container Fage 2% yogurt
1/2 cup dried currants
1/2 cup chopped flat leaf parsley
1 lemon {zest + 2 T juice}
2 T reserved pasta water
salt + pepper to taste
*Marcona almonds are available at Trader Joe’s, Whole Foods, specialty food shops + Costco
Cook the penne in salted water to al dente, drain {reserving 2 T pasta water} transfer to large bowl, cover and chill until ready to assemble. Add the remaining ingredients into the bowl, toss gently, and serve.