Venetian Chicken Pasta (Rotisserie Chicken Pasta)
User Reviews
4.5
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
620 kcal
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Course
Main Course
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Cuisine
Italian
Venetian Chicken Pasta (Rotisserie Chicken Pasta)
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Venetian Chicken Pasta (Rotisserie Chicken Pasta) is thick pasta ribbons, coated with a meaty chicken sauce that is flavored with rosemary and sweetened with raisins. Being a Venetian dish, you expect big, bold flavors, and this doesn't disappoint. Grab a grocery store rotisserie chicken, and you can have a family dinner on the table in under 30 minutes!
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Ingredients
- 1 rotisserie chicken -see note 1
- 12 oz pappardelle - see note 2
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 teaspoon chicken bouillon see note 3, better than bouillon or 2 chicken bouillon cubes
- 3 rosemary sprigs
- ⅓ cup raisins -see note 4
- ¼ cup pine nuts toasted
Instructions
- Strip the meat from the rotisserie chicken and set it to one side.
- If any juice has collected in the rotisserie chicken packet, set this aside with the chicken.
- Bring a large pan of water to a boil, salt it well and add in the pasta.
- Set the timer for 1 minute less than the packet suggests.
- While the pasta is cooking, melt 1 tablespoon of butter together with 1 tablespoon of olive oil in a small saucepan.
- Stir 2 teaspoons of chicken better than bouillon into the butter mixture. Or crumble in 2 chicken bouillon cubes. Let this mixture bubble gently together.
- Add in the chopped leaves of the 3 rosemary sprigs and then take 1 cup of water from the pasta pan and add it to the butter mixture.
- Add ⅓ cup of raisins to the butter mixture and reduce the heat down to a low simmer.
- When the pasta has cooked, reserve a large measuring cup/jug of the pasta cooking water - you want at least 2 cups.
- Drain the pasta and add it to the butter and chicken stock.
- Stir in the chicken meat (plus any reserved juice) and a ½ cup of the reserved water.
- Cook over low heat until the pasta is well coated and the chicken has heated through.
- Add more cooking water as needed to ensure the pasta is juicy and coated.
- Serve topped with the toasted pine nuts.
Notes
- You can roast your own chicken or use leftover chicken from your Sunday roast. (See my quick roast chicken recipe) If you are roasting your own then you can use the pan drippings instead of butter mixed with just 1 teaspoon of better than bouillon or 1 bouillon cube.
- Any long pasta noodle will work here.
- These add the salty savory chicken flavor, use whichever you have to hand. The better quality ones give better flavor.
- You can use standard raisins or golden raisins. Or substitute sultanas or dried cranberries.
Nutrition Information
Show Details
Calories
620kcal
(31%)
Carbohydrates
71g
(24%)
Protein
80g
(160%)
Fat
36g
(55%)
Saturated Fat
9g
(45%)
Cholesterol
309mg
(103%)
Sodium
718mg
(30%)
Potassium
1051mg
(22%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
239IU
(5%)
Vitamin C
1mg
(1%)
Calcium
69mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 620 kcal
% Daily Value*
| Calories | 620kcal | 31% |
| Carbohydrates | 71g | 24% |
| Protein | 80g | 160% |
| Fat | 36g | 55% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 309mg | 103% |
| Sodium | 718mg | 30% |
| Potassium | 1051mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 239IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
18 reviews
Excellent
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