This recipe uses one of my favorites, rotisseria chicken.
You can make this dish in the oven or in a pressure cooker, and it’s one of those recipes that’s so versatile, you can have it all week long.
It’s great for weeknight dinners or just as a meal starter, and the only thing you’ll need is a skillet.
Just make sure you cook it at high heat, though, because the chicken will get dry and hard.
For best results, serve this pasta salad in a slow cooker.
You’ll want to cook it in a skillet, since the tomatoes will be the main dish.
And as the recipe notes, the chicken is really a perfect companion for the dressing: “The flavor of the chicken and the sauce combine perfectly to create an even richer flavor and the pasta salad will become a hearty meal.”
The recipe is from my latest cookbook, How to Make a Food Truck, which is out now from Bon Appetit Books.
I’ve updated the recipe and added additional information.
You may want to use one of the two sauces, but I’m sticking with the rotisseri chicken.
If you’re looking for a great chicken dish, check out this recipe for chicken enchiladas with chorizo and spicy red onions.
Ingredients 4 tablespoons olive oil, plus more for drizzling 2 lbs.
boneless, skinless chicken breasts, cut into 1-inch pieces (or 2.5 pounds) 1 cup chicken broth 1 tablespoon garlic powder 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme 1/8 teaspoon salt 2 cups white wine 1 tablespoon fresh parsley leaves Directions Heat olive oil in a large pot over medium-high heat.
Add chicken and cook, turning, for 3 to 5 minutes, or until browned.
Add the chicken broth and garlic powder.
Stir and cook for another 3 to 6 minutes, stirring occasionally.
Add oreganos, thyme, and salt.
Reduce heat and simmer, covered, for 10 minutes, until chicken is no longer pink in spots, about 15 minutes.
Transfer chicken to a plate and set aside.
Sprinkle chicken with parsley and serve with the dressing. 3.2.2315