Rotisserie Chicken and Vegetables with Noodles
Serves 6
Time 35 min
Comforting and convenient, a store-bought rotisserie chicken and a few other shortcuts means you can have this complete meal on the table in about 30 minutes. Watch our how-to video.
Special Diets:
Ingredients
- 4 cups small broccoli florets (about 6 ounces)
- 4 carrots, halved lengthwise and cut into 1-inch pieces
- 1 large red onion, halved and thickly sliced
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon fine sea salt
- 8 ounces whole wheat fettuccine
- 1 rotisserie chicken, meat shredded and bones reserved for another use*
- 1/4 cup grated Parmigiano Reggiano cheese
- 1/2 teaspoon ground black pepper
Method
Preheat the oven to 425°F.
Place broccoli, carrots and onion on a baking sheet.
>Drizzle with 1 tablespoon of the oil and sprinkle with salt.
Roast until browned and soft, about 20 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until tender, about 10 minutes.
Drain pasta, reserving 1 cup cooking water. Return pasta to the pot.
Toss with remaining 1 tablespoon oil. Toss again with chicken, vegetables, cheese and pepper.
Reheat over low heat if necessary, adding some reserved pasta water if it seems dry.
*Get ahead tip: Save the chicken wings and bones and the carrot and onion scraps to simmer with 6 cups water for an hour, and you’ll have a quart of chicken stock for soup later in the week.
Nutritional Info:
Per serving: 400 calories (120 from fat), 13g total fat, 3g saturated fat, 110mg cholesterol, 630mg sodium, 37g carbohydrates (6g dietary fiber, 4g sugar), 34g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 4 cups small broccoli florets (about 6 ounces)
- 4 carrots, halved lengthwise and cut into 1-inch pieces
- 1 large red onion, halved and thickly sliced
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon fine sea salt
- 8 ounces whole wheat fettuccine
- 1 rotisserie chicken, meat shredded and bones reserved for another use*
- 1/4 cup grated Parmigiano Reggiano cheese
- 1/2 teaspoon ground black pepper