I was thinking about serving a quick meal of Costco rotisserie chicken, roasted vegetables, and roasted potatoes when my husband complained that he just couldn’t eat that AGAIN. 😉 I started looking for rotisserie chicken recipes, and this one seemed great.
This recipe was adapted from Martha Stewart Living’s Everyday Food. I reduced the amount of lemon zest and cheese and increased the amount of garlic. I used a combination of CSA kale and bok choy, and added red pepper flakes. The lemon adds a little unexpected flavor and brightness.
Yield: Serves 6 to 8
- coarse salt and freshly ground pepper
- red pepper flakes, to taste
- 3/4 pound large pasta shells
- 2 T unsalted butter
- 1 large yellow onion, diced medium
- 3-10 garlic cloves, minced
- 2 bunches kale (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped (I used a combination of kale & bok choy)
- 2 cups shredded or chopped cooked chicken (from 1/2 rotisserie chicken)
- 1 16 oz container part-skim or whole milk ricotta
- finely grated lemon zest from 1 lemon
- 3/4 cup Parmesan, grated (2 1/4 ounces) (I used Parmigiano-Reggiano)
- Preheat oven to 350 degrees, preferably on convection.
- In a large pot of boiling salted water, cook pasta according to package instructions. Drain; return to pot.
- In a large skillet, melt butter over medium-high. Add onion and garlic; cook until onion is beginning to soften, 4 minutes.
- Add kale, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta.
- Stir in chicken, ricotta, lemon zest, and 1/2 cup Parmesan; season with salt and pepper.
- Transfer mixture to a 9-by-13-inch baking dish; top with 1/4 cup Parmesan
- Bake until top is golden, 25 to 30 minutes.
