This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"What happens to the hole when the cheese is gone?"
-Bertolt Brecht, Poet
Using a precooked rotisserie chicken from the grocery can really speed up your meals. This is a great comfort food recipe that takes advantage of someone else cooking the chicken for you. Most of the time the cooked chickens are not any more expensive than the uncooked.
While the water is coming to a boil you can easily skin and debone the chicken. The rest of the assembly takes about 10 minutes and the result is a warm, comforting but still elegant pasta bake.
Most recipes contain instructions to add salt to the water before (or sometimes during) boiling pasta. I have seen a multitude of reasons including that the salt changes the boiling point of the water (sorry; not enough to matter) to the salt keeping the water from boiling over (not chemically possible).
There is an argument for adding the salt to enhance the flavor of the pasta but I prefer to carefully control my sodium intake and the flavor of my food. The difference in pasta boiled in salted water and unsalted water is minimal and any difference will be masked by a well made and properly seasoned sauce.
Servings = 4 | Serving size =about 2 cups
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe makes great leftovers.
|1||cooked rotisserie chicken|
|8 ounces||whole wheat or gluten free fusilli|
|1 tsp||olive oil|
|2 cloves||garlic (minced)|
|1||red bell pepper (cut into large dice)|
|2 15 ounce can||diced tomatoes|
|1 tsp||dried thyme|
|1 tsp||dried marjoram|
|fresh ground black pepper (to taste)|
|4 ounces||smoked gouda cheese (shredded)|
|1 ounce||Parmigiano-Reggiano (grated)|
Place the water in a large stock pot over high heat.
While the water is coming to a boil, skin the chicken and remove all the meat in medium sized shreds.
When the water boils add the fusilli. Cook for about ten minutes until it is al dente. The pasta should be just slightly underdone. Drain the pasta.
Preheat the oven to 325°F.
Place the olive oil in a large skillet over medium heat. Add the onions and garlic and cook for about 5 minutes, stirring frequently. Add the peppers and cook for another 3 – 4 minutes.
Add the tomatoes, water, thyme, marjoram and pepper. Stir well.
Add the shredded chicken and stir well. Add the pasta and stir until blended. Add the shredded gouda and stir well.
Place the pasta mixture in a 10 inch oblong Pyrex dish. Place in the oven and bake for about 15 minutes. Sprinkle the grated Parmigiano-Reggiano over the top and bake for another 2 minutes. Serve.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 531||Calories from Fat 154|
|% Daily Value|
|Total Fat 17g||27%|
|Saturated Fat 8g||40%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 56g||23%|
|Dietary Fiber 8g||32%|
|Vitamin A 39%||Vitamin C 88%|
|Calcium 37%||Iron 29%|
|Vitamin K 8 mcg||Potassium 783 mg|
|Magnesium 138 mg|