Rotisserie Chicken Parmesan

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Need a comforting dish to fill your belly and warm your soul? I’m thinking Italian. Here’s my twist on a classic that will fill your belly and warm your soul. Of course my instructions below are to make homemade marinara sauce. If you have had a long day shoveling snow and don’t have fresh herbs or tomatoes on hand, you can also reach for a jar of Prego marinara sauce. Just add 2 tablespoons of italian seasoning, lightly crushed, to the sauce for extra flavor. However, I highly recommend making homemade. It only takes 30 minutes and is so worth the fresh flavor.

Rotisserie Chicken Parmesan

Ingredients: No Fuss Rotisserie Chicken Parmesan

  • 1 precooked herb rotisserie chicken
  • 1 package of whole wheat spaghetti
  • 8 vine ripen tomatoes, cubed
  • 6 shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tbsp (2-3 sprigs) of fresh thyme, steamed and crushed
  • 1 tbsp (1-2 sprigs) of rosemary, steamed and finely cropped
  • 1 tsp fresh oregano, steamed and finely chopped
  • 2 tbsp fresh parsley, roughly chopped
  • 1 tbsp butter
  • shredded parm cheese
  • salt and pepper
  • olive oil

Directions

When you bring your rotisserie chicken home from the store, go ahead and move it to the fridge. When prepping for the meal, remove the breast. Discard the skin and shred the meat. Don’t waste the leftover meat. Shred and save them it to make tacos, soup, or a sandwich later in the week.

In a large saucepan, heat oil over medium heat; add tomatoes, shallot, and garlic. Season with salt and pepper to taste. Mix ingredients well, cover and simmer for 30 minutes.

With 15 minutes left to go on your sauce, start your on your pasta. Allow your pasta pot (seasoned generously with salt) to come to a boil on high heat. Once your water is at a boil, add in your spaghetti and stir. Reduce heat to medium and cook for 7-8 minutes. Add about 1/2 to 1 ladle of your starchy pasta water to your tomatoes. Add your shredded chicken and fresh herbs to your sauce. Mix together and allow your chicken to heat through. Add butter to sauce (this will add gloss and body). Drain your pasta water and place back into the hot pot. Ladle one spoonful of your sauce to the pasta with a palm full of parm cheese. Toss together with thongs tongs. Use your thongs tongs to twist pasta into a bun like shape and plate. Spoon extra sauce and chicken on top. Garnish with a sprinkle of parm cheese and chopped parsley.

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1 Comment

  1. Jermaine says:

    Looks Good!

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