Rotisserie chicken can be a godsend on busy weeknights. Buy extra so you can transform some into this ultrasimple pasta dish. It's also tasty made with sliced grilled chicken breast or thighs instead.
- Portion size 4 servings
- Credits : Canadian Living
- 12 oz rotini pasta (about 4 cups)
- 1/4 cup diced pancetta
- 3/4 cups sodium-reduced chicken broth
- 1 zucchini sliced
- 1/4 cup pitted Kalamata olives chopped
- 2 cups shredded cooked chicken
- 5 fresh basil leaves torn
MethodIn large pot of boiling lightly salted water, cook pasta according to package directions until al dente; drain and set aside.
Meanwhile, in large skillet, cook pancetta over medium-high heat until browned and crisp, about 5 minutes. Using slotted spoon, transfer to paper towel–lined plate.
Drain fat from pan; add broth and bring to boil. Reduce heat and simmer until reduced by half, about 5 minutes.
Add zucchini and olives; cook over medium heat, stirring, until zucchini is slightly softened, about 2 minutes. Stir in chicken and pancetta; cook until heated through, about 1 minute.
Stir in pasta and basil; toss to coat.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 672 mg
- Sugars 2 g
- Protein 29 g
- Calories 462.0
- Total fat 9 g
- Potassium 303 mg
- Cholesterol 55 mg
- Saturated fat 2 g
- Total carbohydrate 66 g
- Iron 29.0
- Folate 83.0
- Calcium 3.0
- Vitamin A 6.0
- Vitamin C 3.0