This is a quick, easy pasta for a weeknight or Sunday dinner, made with Costco rotisserie chicken and saved drippings* or rich broth.

*I save the liquid drippings from the bottom of the rotisserie chicken container, pouring them into a small container and freezing them. I add to the container with each chicken until I have about ¾ cup.

This recipe makes two generous servings.

INGREDIENTS

• 300 g  Vita Sena Fusilli or any penne pasta
• 1½–2 cups shredded rotisserie chicken (small pieces)
• ¼ cup (60 ml) olive oil
• 2 tbsp (28 g) butter
• 1 large garlic clove, thinly sliced
• ¼-½ tsp salt, plus more for pasta water and to taste
• Freshly ground black pepper, to taste
• Pinch of red pepper flakes, to taste
• 1 tbsp dried Italian seasoning
• 1-1½ cups cherry or grape tomatoes, halved (about 15-18)
• ¾ cup (180 ml) rich chicken broth, preferably leftover rotisserie chicken drippings
• 2-3 tbsp chopped fresh herbs – I used parsley & basil
• ¼ cup (25 g) grated parmesan for sauce, and freshly grated Parmesan cheese for serving

DIRECTIONS

1. Cook the pasta in a large pot of generously salted boiling water.
2. About 10 minutes before pasta is ready, start the sauce. Heat the olive oil and butter in a large skillet over medium-low heat until butter melts. Add the sliced garlic and cook gently for 1–2 minutes, stirring occasionally, until fragrant. Do not let the garlic brown.
3. Add the seasonings. Stir in the salt, black pepper, red pepper flakes and Italian seasoning. Cook for about 30 seconds to release their flavours.
4. Carefully pour in the chicken broth. Stir and simmer gently for 1–2 minutes, allowing the flavours to combine.
5. Add the halved tomatoes and cook over medium heat for 2 minutes. You want them to soften slightly but keep their shape.
6. Reduce heat to low. Keep the sauce warm until pasta is ready.
7. Warm the chicken. During the final 60-90 seconds of pasta cooking, add the shredded rotisserie chicken directly to the boiling pasta water. This warms the chicken without drying it out.
8. Transfer drained pasta and chicken to the skillet. Toss until everything is well coated. Add a little reserved pasta water if needed to loosen the sauce.
9. Remove the skillet from the heat. Add the Parmesan and fresh herbs, tossing until the cheese melts into the sauce. Season with freshly ground black pepper and additional salt if needed.
10. Serve with extra Parmesan, fresh basil or parsley, and a drizzle of olive oil if desired.