Rotisserie Chicken Wednesday

I know I get on Rachael Ray a lot for being too perky, too phony, too annoying, too everything. Truth is, she thinks up some darn good recipes if you can get past the irritating titles. For example, sammie, yum-o, stoup.

This simple, doable recipe for Chicken Pasta from Everyday with Rachael Ray (March 2007) is a great weeknight meal that is really all about cooking without a book (sort of my theme this week with apologies to cookbook author Mark Bittman). A quick pasta using shredded rotisserie chicken is one of those dishes many home cooks can throw together without a recipe. For those who need one, make this once then start to improvise. It would be great with small broccoli florets, 1-inch long pieces of fresh asparagus or even baby spinach leaves folded in at the end. A spoonful of sour cream to make it tangy. Use half-and-half instead of broth to make it creamy and leave out the cayenne.

Here's the basics ... make the next one yours.

Rotisserie Chicken Pasta
1 tablespoon extra-virgin olive oil 
2 cups shredded store-bought rotisserie chicken 
1 cup frozen baby peas 
1/2 cup chicken broth 
2 cloves garlic, finely chopped 
Pinch cayenne pepper 
12 ounces wagon wheels or other short pasta 
1/2 cup freshly grated Parmesan cheese, plus more for sprinkling 
1 tablespoon butter 
Salt 

In a large skillet, heat the olive oil over medium-high heat. Add the chicken to the skillet and heat through. Stir in the peas, broth, garlic and cayenne and simmer until the broth has reduced slightly, about 2 minutes. Keep warm over low heat.

Meanwhile, in a large pot of boiling, salted water, cook the pasta for as long as directed on the package but just shy of being done. Drain and add to the chicken. Stir in the 1/2 cup cheese and butter and simmer over medium heat, stirring frequently, until the pasta is al dente, about 3 minutes. Season with salt, if necessary, and serve with additional Parmesan.