Once again, the rotisserie chicken rescues the weeknight cook.
And Im fairly confident Ive never actually eaten a rotisserie chicken as one would a traditional roasted chicken as in, slabs or chunks of meat hacked from the bird.
In my cooking, these chickens are a not-so-raw (thankfully!) ingredient on which to build the rest of the meal without adding any cooking time.
As in this recipe, which tosses the meat with grated Parmesan cheese, blanched asparagus and some pasta. Best yet, the recipe is totally versatile. Substitute (and cook the same way) any firm veggie for the asparagus. Broccoli, cauliflower, bell peppers, whatever.Same for the cheese and pasta. Use what you have or what you like. And while fresh pastas cook quickly, any pasta including whole-grain works well.