I’m fairly confident I’ve never actually eaten a rotisserie chicken as one would a traditional roasted chicken — as in, slabs or chunks of meat hacked from the bird.


In my cooking, these chickens are a not-so-raw (thankfully!) ingredient on which to build the rest of the meal without adding any cooking time.


As in this recipe, which tosses the meat with grated Parmesan cheese, blanched asparagus and some pasta. Best yet, the recipe is totally versatile. Substitute (and cook the same way) any firm veggie for the asparagus. Broccoli, cauliflower, bell peppers, whatever.


Same for the cheese and pasta. Use what you have or what you like. And while fresh pastas cook quickly, any pasta — including whole-grain — works well.

• 500 g (1 lb) asparagus, trimmed, cut into 2.5-cm (1-inch) pieces
• 1 pkg (340 g/12 oz) fresh fettuccine
• 750 ml (3 cups) shredded cooked chicken
• 125 ml (1/2 cup) chicken broth
• Pinch red pepper flakes
• 250 ml (1 cup) grated Parmesan
• 30 ml (2 tbsp) butter, cut into small pieces
• Salt and ground black pepper, to taste

1. Bring a large saucepan of salted water to a boil. Add asparagus and blanch for 2 minutes, or until bright green and just barely tender. Use a slotted spoon and remove to a plate. Return water to a boil.

2. Add pasta to water and cook according to package directions. Drain and set aside.

3. Meanwhile, in a medium saucepan over medium-low, combine cooked chicken, broth and red pepper flakes. Heat until warmed through.

4. In a large bowl, combine asparagus, pasta and chicken with broth. Add butter and Parmesan, then toss well until melted and creamy. Season with salt and pepper.