Subj : 6/2 Rotissiere Chicken 5
To   : All
From : Dave Drum
Date : Sat Jun 01 2024 17:05:00

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 4 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
 
MMMMM

.... If your cup is only half-full you really need a different bra.
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