This is one of those pasta dishes, like most I create, that was a result of what I had on hand. I was testing out the rotisserie feature on the grill and I roasted a chicken. It was a small bird (from of the local farmers at the market), so I wasn’t sure there was enough to serve 5 of us, but I knew it would be enough if combined with pasta. The rotisserie chickens that are available in almost all grocery stores these days are great – and, obviously, super easy. I had some pancetta in the fridge, but bacon would be a perfectly fine substitute, or you could skip it all together and substitute olive oil. I love the peppery flavor arugula adds, but you could also use a bitter type green like kale, collard or turnip greens. As always, use your favorite shape of pasta or whatever you have available.
- 2 Cups Roasted Chicken – chopped or shredded into good sized strips
- 8-10 Slices Pancetta (about 1.5 oz.) – chopped
- 3-4 Cloves Garlic – finely chopped
- 1 Cup White Wine*
- 1 Cup Chicken Stock/Broth
- 2.5 Oz. Arugula (about 2 cups loosely packed)
- 1 Cup Grape or Cherry Tomatoes – cut in 1/2
- 1/2 Cup Shredded Parmesan Cheese
- 1 Lb. Rigatoni (or favorite pasta)
* Use 2 Cups chicken stock/broth if you don’t want to use wine.
Cook pasta according to directions, until al dente. Drain pasta and run under cold water until completely cooled (to stop the cooking process) and set aside. Add pancetta (or bacon) to a large saute pan and cook over medium heat until crispy. Add garlic to pan and saute until fragrant and softened. Add wine and chicken stock and cook until reduced by about 50%. Add chicken and tomatoes and saute for about 2 minutes until tomatoes are softened but not falling apart. Add arugula and saute for an additional minute until wilted. Add pasta and parmesan cheese and toss until well combined. Serve immediately – garnish with additional parmesan cheese.