16
Feb 2012

Chilled Penne w/Rotisserie Chicken + Currants

This simple bite turned out to be just what I was looking for – a little lemon does wonders to brighten a dark winter day and hint at spring.

This quick pasta dish is all about assembly and I am more than happy to allow a rotisserie chicken to get me off the hook for a night. Any unused portion can be reserved for another use [aka, your husband's lunch]. Do not substitute regular almonds for the Marconas, they are an important component here with their rich flavor and hearty crunch.

In the interest of strategy: this pasta was perfectly delicious on day two, but there are a few things to know. Cooking and chilling your pasta in advance and mixing in the rotisserie chicken and remaining ingredients just before serving, leaves the nuts at their crunchiest and the pasta its most al dente. Consider getting your pasta in the fridge before heading out the door to work, returning later with a cooked chicken in hand. Oh, and a liberal sprinkle of Maldon salt just before taking your first bite is highly advisable.

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3 cups shredded rotisserie chicken breast  [about 3/4 pound]
8 oz penne pasta
1/4 cup roughly chopped Marcona almonds
7 oz container Fage 2% yogurt
1/2 cup dried currants
1/2 cup chopped flat leaf parsley
1 lemon [zest + 2 T juice]
2 T reserved pasta water
salt + pepper to taste

*Marcona almonds are available at Trader Joe’s, Whole Foods, specialty food shops + Costco

Serves 4. Calories 475

Adapted from Martha Stewart. Cook the penne in salted water to al dente, drain [reserving 2 T pasta water] transfer to large bowl, cover and chill until ready to assemble. Add the remaining ingredients into the  bowl, toss gently, and serve.

{ 14 comments… read them below or add one }

Kelley Murphy February 16, 2012 at 11:09 pm

It looks like a bunch of yummy mayo on there, but I like that you used greek yogurt. I bet it’s tasty–have to try it.

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The Fromagette February 16, 2012 at 11:16 pm

Kelley! It does look like mayo, now that you say so… but not the case. I did bump it up to 2% yogurt though instead of my usual fat free!

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Más alla de 365 sonrisas February 17, 2012 at 2:01 am

Super delicious!! i love it and i love your blog! i discovered it through Pinterest.

Regards, Marta

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The Fromagette February 17, 2012 at 8:48 am

Thank you, Marta! I just started my Pinterest page and can see why it’s thought of as addicting:)

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Kimby February 17, 2012 at 8:31 am

Rachel, if ever there was a food photo that made me want to take a bite… :) Thanks for the tip on chilling the pasta first — I like salads where the dressing isn’t all soaked in and there’s some “tooth” to the pasta, too!

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The Fromagette February 17, 2012 at 8:46 am

Hi Kim – yes a little tooth to my pasta is a good thing!

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Magdalen McCarthy February 17, 2012 at 8:35 am

Thinks is definitely on the to-do list this weekend!! Looks and sounds so yummy:) And of course the perfect thing to accompany a lovely bottle of bubbly!!

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The Fromagette February 17, 2012 at 8:49 am

Cheers, Magdalen!

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Magic of Spice February 17, 2012 at 11:57 am

I will have to try this…lovely pasta dish!

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Liana Gregory February 17, 2012 at 3:46 pm

Just browsing through tastspotting and thought, that bowl is just like Rachel’s… and it was yours. This looks tasty!

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The Fromagette February 17, 2012 at 3:50 pm

Haha- that’s funny that you know my dishes:)

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Laura February 17, 2012 at 7:55 pm

Had to comment, such lovely pictures! Looks great.

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Magdalen McCarthy February 19, 2012 at 8:01 pm

So I made this tonight and what an easy and delicious recipe. Anacortes was all out of Marcona Almonds (go figure) so I substituted lightly roasted pine nuts. And in the tradition of my Italian heritage, I pressed two cloves of roasted garlic in there:) Look at me go with all of epicurean inspiration – lol…

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Julie Ryan December 10, 2012 at 7:10 pm

Found you off theberry -Love this recipe AND those bowls! I just searched them out and bought them immediately. Looks like you have great taste in everything. I’ve subscribed to you RSS and look forward to following you!

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