This chicken pasta recipe is delicious and most importantly, easy to make. Using rotisserie or left over chicken will make this recipe a quick weeknight meal that the whole family will love!
Rotisserie Chicken Pasta Recipe | Elijah's Xtreme
1 lb penne pasta
Salt, to taste
2 Tbsp olive oil
4 cups mushrooms
1/2 lb baby spinach, stems removed and chopped
1 onion, diced
2 garlic cloves, minced
1 tsp rosemary
2 cups rotisserie chicken, shredded skin and bones discarded
Elijah's Xtreme Pineapple Mango Habanero Hot Sauce
1 pinch red pepper flakes
1/2 cup parmesan, grated
Cook the penne in salted water to al dente. Drain the pasta but reserve a cup of the pasta water.
Heat a large skillet and add in the olive oil. When hot, add the mushrooms and cook for 2-3 minutes. Stir the mushrooms and cook for another minute then season with salt. Set aside on a plate.
In the mushroom pan, add onions and garlic and cook for 3 minutes. Add in spinach and season with salt. Stir in rosemary and red pepper flakes and cook until spinach is wilted.
Add mushrooms back to the pan along with the chicken. Pour Elijah’s Xtreme Pineapple Mango Habanero Hot Sauce in and mix until coated. Stir in the pasta along with the reserved pasta water and toss to coat. Stir in parmesan cheese.
Serve and enjoy!