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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I came up with this recipe after having had rotisserie chicken from the deli one night. We had some leftover chicken and I came up with this the next night. Hope everyone enjoys. Ingredients:
2 cups leftover rotisserie-cooked chicken, diced |
1 lb mini lasagna noodle |
1 tablespoon olive oil |
2 garlic cloves, crushed |
1/4 teaspoon red pepper flakes |
1/2 cup ricotta cheese |
Directions:
1. Cook pasta according to package directions. Drain reserving 1 Cup of the pasta water.
2. In a skillet, heat olive oil. Add in garlic and hot pepper flakes.
3. Saute until garlic is fragrant. Be careful not to burn garlic. If you burn the garlic, please take the time to start over, as it will ruin the dish.
4. Add in the chicken and heat through.
5. Add in pasta and ricotta cheese, stir until creamy.
6. If sauce seems dry, add in as much pasta water to get the consistency you wish.
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