Subj : 6/2 Rotisserie Chicken 4
To   : All
From : Dave Drum
Date : Sun Jun 01 2025 03:16 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Rotisserie Chicken & Greens Pasta
Categories: Poultry, Greens, Pasta, Vegetables, Dairy
     Yield: 5 servings

          Salt & fresh ground pepper
     1 lb Rigatoni, penne rigate,
          - penne or ziti
     1 sm Rotisserie chicken; (abt 28
          - ounces)
          +=OR=+
 2 1/2 c  Shredded cooked chicken
     3 tb Unsalted butter
     1 md Yellow onion; thin sliced
          - (about 2 packed cups)
     5 lg Garlic cloves; fine chopped
          - or grated
     2 ts Dijon mustard
     1 c  Chicken stock
   1/2 c  Heavy cream
     8 oz (to 10) baby kale or spinach
          - or chopped chard or other
          - cooking greens
     1    Juicy lemon; zested then
          - halved
          Parmesan; to serve

 Bring a large pot of water to a boil. Season generously
 with salt and cook the pasta until al dente, then drain
 pasta.

 While the pasta is cooking, prep the chicken: Separate
 the skin from the meat and separate the meat from the
 bones; discard the bones and shred the meat into
 bite-size pieces. Season the chicken meat with 1 1/2
 teaspoons pepper and salt to taste. Gather the skin in a
 mound on a cutting board; slice it thinly then finely
 chop it and set aside.

 Place a Dutch oven or large heavy pot over medium heat
 and add the butter. Once melted and bubbling, add
 onions, season with salt and pepper and cook, stirring
 and pressing often with a spatula or wooden spoon to
 help them cook down faster, until very soft, translucent
 and almost jammy with golden brown edges, about 10
 minutes. Stir in the garlic and mustard and cook until
 very fragrant and softened, about 2 minutes.

 Turn the heat up to high, add 1/4 cup stock and the
 heavy cream and scrape up any browned bits on the bottom
 of the pot. Bring to a simmer, then stir in the pasta,
 seasoned chicken and the skin. In small handfuls, add
 the greens, stirring until wilted and tender. Turn off
 the heat, add the lemon zest and juice the lemon halves
 over the top; stir again. Add the remaining ΒΌ cup stock
 if more sauciness is desired.

 Sprinkle with grated Parmesan. Serve immediately, with
 more pepper and salt to taste.

 By: Christian Reynoso

 Yield: 4 to 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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