How to make 2 easy weeknight dinners with just 1 rotisserie chicken

PHOENIX (AZFamily) — With summer on the horizon, many families will be looking for quick meals to make during busy schedules.

Chef Nick Farrer stopped by the Good Morning Arizona kitchen this week to show how to stretch just one rotisserie chicken into two meals.

Rotisserie chicken and rice bowls

Ingredients

• 1 rotisserie chicken, shredded - make sure you keep the bag it came in!
• 2 cups cooked white rice
• 3 scallions, sliced thin
• 1 handful cilantro, chopped
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1–2 tbsp chili crisp
• 1 tbsp toasted sesame seeds
• Optional Add-Ins
  • avocado
  • edamame
  • kewpie mayo
  • crispy onions
  • lime juice
  • crispy garlic
  • furikake seasoning

Instructions

1. Shred the rotisserie chicken while it’s still warm.
2. Add chicken and warm rice back into the bag it came in.
3. Mix in scallions and cilantro in the bag.
4. Add soy sauce, sesame oil, chili crisp and sesame seeds.
5. Toss until the rice gets coated in the chicken juices and everything turns glossy.
6. Finish with crispy onions, garlic or other optional add-ins if you want texture.

One pan chicken and pasta

Ingredients

• 2 cups pulled rotisserie chicken
• 12 oz pasta, cooked about 2 minutes shy of done
• 1 jar marinara or pasta sauce
• 1 cup water or chicken broth
• 2 cups mozzarella cheese
• ½ cup parmesan
• 1 tsp Italian seasoning
• olive oil spray

Instructions

1. Heat oven to 375°F.
2. Boil pasta until just under al dente. Drain.
3. In a large baking dish, mix pasta, rotisserie chicken, sauce, water or broth, Italian seasoning and half the mozzarella.
4. Top with remaining mozzarella and parmesan.
5. Spray lightly with olive oil.
6. Bake uncovered for 20–25 minutes until bubbly and browned on top.
7. Let sit 5 minutes before serving.

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