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Homemade Venetian Chicken Pasta (Rotisserie Chicken Pasta) photo

Venetian Chicken Pasta (Rotisserie Chicken Pasta)

A comforting pasta tossed with shredded rotisserie chicken, rosemary, raisins and toasted pine nuts for a sweet-savory Venetian-inspired dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

  • Large Pot
  • Colander
  • Small saucepan
  • measuring cup or jug
  • Wooden spoon or tongs
  • Knife
  • Cutting Board

Ingredients
  

  • 1 rotisserie chicken meat stripped from chicken (reserve any juices)
  • 12 oz pappardelle long pasta (any long noodle may be used)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 teaspoons chicken Better Than Bouillon or 2 chicken bouillon cubes
  • 3 sprigs rosemary leaves chopped
  • 1/3 cup raisins
  • 1/4 cup pine nuts toasted

Instructions
 

  • Strip the meat from the rotisserie chicken and place it in a bowl, reserving any juices from the chicken packaging.
  • Bring a large pot of salted water to a rolling boil and add the pappardelle. Cook for 1 minute less than the package directions; reserve at least 2 cups of the pasta cooking water before draining.
  • While the pasta cooks, heat the butter and olive oil together in a small saucepan over medium heat until the butter melts.
  • Stir the chicken Better Than Bouillon (or crumble in 2 bouillon cubes) into the butter mixture and let it bubble gently to dissolve.
  • Add the chopped rosemary leaves and the 1/3 cup raisins to the saucepan, then pour in 1 cup of the reserved pasta water and reduce the heat to low so the mixture simmers gently.
  • Drain the pasta and add it directly to the saucepan with the butter-bouillon mixture. Stir in the shredded chicken and any reserved chicken juices, plus 1/2 cup of the reserved pasta water.
  • Cook over low heat, tossing or stirring, until the pasta is well coated and the chicken is heated through; add more reserved pasta water as needed to keep the pasta juicy and coated.
  • Divide among plates and serve topped with the toasted pine nuts.

Notes

  • You can roast your own chicken or use leftover roast chicken.
  • If using roasted chicken, pan drippings can replace the butter with 1 teaspoon Better Than Bouillon or 1 bouillon cube.
  • Any long pasta noodle can be substituted for pappardelle.
  • Use Better Than Bouillon or bouillon cubes for the salty, savory chicken flavor.
  • Standard or golden raisins both work; sultanas or dried cranberries can be used instead.