This delicious recipe is sure to wow dinner guests or just your family in a matter of minutes. Start to finish, you can have a restaurant quality meal in under 30 minutes. Just swing by your local grocery to grab a rotisserie chicken, and enjoy. However, if you prefer to stick to fully homemade meals, use your favorite roasted chicken recipe leftovers to sneak a leftover make over in front of your family.
Ingredients:
- 1 lb. mezze penne, dry pasta
- 2 cups cooked rotisserie chicken, sliced in 1/2" strips, skin removed
- 1 Tablespoon olive oil
- 1 small yellow onion, diced small
- 1 Teaspoon brown sugar
- 2 Tablespoons balsamic vinegar
- 7 grape tomatoes, quartered
- 1 1/2 cups frozen, cut leaf spinach
- 1/2 cup chicken stock
- 8 ounces plain goat cheese (chevre)
- salt and pepper
- dried parsley, to garnish
Directions:
- Bring 4-6 quarts water to a boil in a large pot, seasoned with salt if desired, on high heat.
- While water is coming to a boil, heat olive oil in a skillet on medium heat, and add diced onion.
- Sautee onion and olive oil for 2-3 minutes until translucent.
- Stir in 1 teaspoon of brown sugar to the cooked onions to caramelize, stirring frequently for 2 minutes to avoid the sugar burning.
- Add 2 tablespoons of balsamic vinegar to onion mixture and simmer for 5 minutes to reduce.
- Once water is at a rolling boil, stir in Mezze Penne pasta, and boil for 9-10 minutes.
- Add 1 1/2 cups of frozen spinach to the skillet and cover to simmer for 5 minutes.
- Stir in 2 cups of the sliced rotisserie chicken and 1/2 cup chicken stock to spinach and onion mixture.
- Top chicken mixture with tomatoes and crumbled goat cheese.
- Cover skillet one last time, and simmer for 5 minutes to reheat chicken and warm cheese.
- Drain pasta in a colander.
- To serve, put drained pasta in a bowl and top with chicken mixture. Salt and pepper to taste, and add dried parsley for garnish.
