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

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