Easy leftover rotisserie chicken recipes are great for us since we tend to use partial packages, cans, etc. We have leftovers, lots of leftovers. Rotisserie chicken is great to use for these easy recipes. Here, I’ve chosen pasta for binding everything together.
Here’s the thing. You know you’re going to want some rotisserie chicken if you walk past something like this. Am I right? You’re going to smell that chicken. After that, you’re going to take out your wallet.
I know you can imagine it. Think about it. Can you resist the temptation? For me, the answer is “No, absolutely not.” I want it. I want it NOW!
Easy Leftover Rotisserie Chicken Recipe
So, you buy that gorgeous roasted chicken home. Other than standing there and eat it right out of the roaster container (I’m not judging), what you do next is the key to making sure that you use the entire rotisserie chicken instead of forgetting it in the refrigerator.
If you need some help with carving up the beautiful roasted chicken, have a look at these tips from Spruce Eats.
Choosing Your Ingredients
It’s completely up to you and your refrigerator what ingredients you choose for your leftover rotisserie chicken. Start by opening up your refrigerator to find what you have. Don’t forget to look in your pantry too!
Here’s what I found in my refrigerator and pantry that I knew would be great for a quick and easy leftover rotisserie chicken recipe.
- Red Bell Pepper
- Portobello Mushrooms
- Grape Tomatoes
- Sliced Black Olives
You may find some other great things to use as well. Try carrots, cubed eggplant, zucchini. If you don’t have tomatoes, try canned tomato chunks.
Use your own creativity and use those vegetables instead of buying them with good intentions and then depositing them into the garbage later because they went bad.
Sort Your Vegetables
To begin, sort out your vegetables. There are three cooking phases for this easy leftover chicken recipe. Stay with me here. I have three phases because some vegetables cook faster than others.
First Cooking Phase
Cook your onions, bell peppers and garlic. You would also want to add diced or shredded carrot during this phase. This one cooks the longest.
Second Cooking Phase
This phase is for the medium to soft vegetables that need cooking but aren’t like the others. This is the phase where you will add the asparagus and mushrooms.
Third Cooking Phase
This is the final cooking phase so add things that cook very quickly or just basically need reheating. This is where you would add the cooked chicken and black olives. I’ve also added the fresh grape tomatoes here because they cook very quickly and I don’t want them to turn to mush.
Bringing It All Together
After your pasta is finished cooking and your vegetables are cooked, toss it all together and you have dinner in less than 30 minutes.
Looking for more recipes to use your leftover chicken? Try these:
Easy Leftover Rotisserie Chicken Recipe
- 8 ounces Dry Mini Farfelle Pasta uncooked
- 2 tablespoons Olive Oil
- 1 medium Onion chopped
- 1 medium Red Bell Pepper chopped
- 4 Garlic Cloves minced
- 1 teaspoon Oregano
- 1 teaspoon Basil
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 4 stalks Asparagus
- 1/2 pint Portobello Mushrooms chopped
- 1 pound Cooked Chicken chopped
- 1/2 pint Grape Tomatoes cut in half
- 3 ounces Sliced Black Olives drained
- 4 tablespoons Butter cut into 4 equal pieces
- Begin the water and cook the pasta according to package instructions. While the water is boiling and the pasta is cooking, continue with the rest of the preparations.
- Place olive oil in large skillet and heat on medium high. Add onion, bell pepper and garlic. Add oregano, basil, salt and pepper. Stir and cook until onions are transparent, about 5 minutes.
- Add asparagus and mushrooms. Stir and continue cooking on medium high about 3 minutes more.
- Add cooked chicken, tomatoes and olives. Stir and continue cooking on medium high about 3 minutes.
- Add 4 pieces of butter and continue cooking on medium high about 3 minutes. Remove from heat.
- Drain pasta. If it will fit in the same skillet as the vegetables, pour it in and stir. If it won't fit in the skillet, pour everything into a large mixing bowl and stir.
- Serve immediately. Garnish with cracked red pepper, parmesan cheese, sliced or chopped green onion.
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