Marinated Mozzarella and Rosemary Rotisserie Chicken Pasta

15 Oct

Since there are only two of us at home, buying a deli rotisserie chicken usually means we’ll have leftovers.  This rosemary rotisserie chicken pasta recipe from Real Simple is perfect for dealing with those leftovers.

8 oz shell pasta
half of a rotisserie chicken (or whatever you have left)
2 tbsp fresh rosemary
1/2 cup grated Parmesan
salt and pepper

Cook pasta according to package directions.

While pasta is cooking, shred rotisserie chicken using a fork or fingers (doesn’t have to be perfect, mine usually end up being chunks of chicken).  Discard bones and skin.

Drain pasta, reserving 2/3 cup of the pasta cooking water.  Return pasta to pot.

Add back in reserve pasta water, chicken, rosemary, 1/2 cup Parmesan, and a dash of salt and pepper to the pot.  Stir over medium-low heat until sauce thickens and Parmesan has softened/melted, about 2 minutes.

Divide pasta among bowls and sprinkle with remaining Parmesan cheese.

Serves 2

If you want to serve this pasta with some crusty French bread, this marinated mozzarella recipe from Martha Stewart makes a great topper to the bread.  The marinating takes about 20 minutes, so start this recipe before you start working on that chicken pasta.

1/2 lb fresh mozzarella, sliced into 1/4 inch thick slices (bocconcini also works great)
2 tbsp good olive oil (now is the time to use some of that fancy stuff you got from the specialty food store because you can really taste the olive oil in this recipe)
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh oregano
1/2 tsp red pepper flakes
salt and pepper

Arrange mozzarella slices on serving plate so that there is minimal overlap.  Combine olive oil, herbs, red pepper flakes, and a dash of salt and pepper in a small bowl.  Drizzle over mozzarella.  Let stand for at least 20 minutes (up to an hour).  Serve with crusty French loaf and, if you have them, kalamata olives.

Serves 2-3


7 Responses to “Marinated Mozzarella and Rosemary Rotisserie Chicken Pasta”

  1. foodczar 10/15/2008 at 10:38 am #

    Donna, I still remember my grandmother’s Chicken Rosemary she cooked for us years ago. The key, of course, is to use Fresh rosemary. Makes all the difference in flavor!

  2. michelle 10/15/2008 at 9:30 pm #

    looks deeeeelicious!! 🙂

  3. Lisa 10/16/2008 at 7:26 am #

    OMG – these both are right up my alley! Sophisticated and simple. Can’t wait to try!

  4. Margie 10/18/2008 at 5:24 pm #

    I love marinated mozzarella. I make mine a little differently. Sizzle slivers of garlic, pepper flakes, rosemary & peppercorns in olive oil just long enough to take the bite off the garlic. Then, let it cool and pour it over the mozzarella. I think I might add a few more herbs next time after seeing this post.

  5. donnaaries 10/18/2008 at 10:13 pm #

    Sauteed garlic does sound like a really good addition to this.

  6. Lisa 11/05/2008 at 9:20 am #

    I made this chicken and pasta dish the other nite – tasty! I added asparagus spears (sliced in thirds and steamed before adding to the mix) for greenery. Thanks for the recipe!

  7. donnaaries 11/05/2008 at 11:02 am #

    Mmmm… asparagus sounds like a perfect addition.

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