Friday, April 24, 2015: Rotisserie Chicken Three Ways: Chicken Empanadas, Chicken and Penne with Roasted Red Peppers & Pine Nuts and Chicken Tortilla Soup by Chef Robin Miller


Rotisserie Chicken Three Ways

Chicken Empanadas

2 cups shredded rotisserie chicken meat

1/2 cup prepared salsa

2 refrigerated pie crusts

1 cup shredded sharp cheddar cheese

Preheat the oven to 375 degrees. Coat a large baking sheet with cooking spray.

In a medium bowl, combine chicken and salsa. Set aside.

Arrange one pie crust on a flat surface. Top crust with 4 equal mounds of the chicken mixture (space it so you can cut four equal wedges). Top each mound with 1/4 cup cheese. Place second pie crust over top and pinch around the circle to seal. Using a pizza wheel or sharp knife, cut out four wedges (as if slicing a pie). Pinch all the edges together to make sure they're sealed. Transfer to the prepared baking sheet and prick the tops with a fork (this allows steam to escape during baking). Bake 15 to 20 minutes, until golden brown.

Serves 4

Chicken and Penne with Roasted Red Peppers and Pine Nuts

8 ounces penne pasta

1/3 cup pine nuts

2 cups shredded or cubed rotisserie chicken meat

1 cup diced roasted red peppers

1/3 cup crumbled feta cheese

2 tablespoons drained capers

1-2 tablespoons olive oil

2 tablespoons chopped fresh parsley

2 teaspoons red wine vinegar

1 teaspoon dried oregano

1/2 teaspoon garlic powder

Cook penne according to package directions. Drain and transfer to a large bowl.

Meanwhile, place the pine nuts in a small, dry skillet and set pan over medium heat. Cook 3-5 minutes, until nuts are golden brown, shaking the pan frequently. Add pine nuts to the penne with the remaining ingredients and toss to combine. Season to taste with salt and freshly ground black pepper.

Serves 4

Chicken Tortilla Soup

2-4 cups chicken broth (depending on how thick/thin you like your soup)

28-ounce can fire-roasted diced tomatoes (undrained)

2-3 cups shredded rotisserie chicken meat

1/2 cup frozen corn, keep frozen until ready to use

4-ounce can diced green chilies

1 tablespoon salt-free Southwest seasoning (sold in the spice aisle)

1/2 cup crushed tortilla chips

Combine everything but the cilantro in a saucepan and set the pan over medium heat. Bring to a simmer and cook for 10 to 20 minutes, stirring occasionally. Remove from heat and stir in cilantro. Season to taste with salt and pepper. Ladle into bowls and top with tortilla chips.

Serves 4