LITTLE ROCK, Ark. (KTHV) -- Are you looking for a quick and delicious family meal? We have you covered! Deanna Fleming with Catering Creations has two great recipes for you.
Pasta Primavera and Rotisserie Chicken
- 3 carrots, peeled and cut into thin strips
- 2 medium zucchini, cut into thin strips
- 2 yellow squash, cut into thin strips
- 1 purple onion, thinly sliced
- 1 yellow bell pepper, cut into thin strips
- 1 Red Bell Pepper, cut into thin strips
- 1/4 cup olive oil
- 2 Tablespoons of Butter, melted
- Kosher salt and freshly ground black pepper
- 1 tablespoon dried Italian Seasoning
- 1 pound bowtie pasta
- 15 cherry tomatoes, halved
- 1/2 cup grated Parmesan
- 1 Cooked Rotisserie Chicken, pulled
Prepare all vegetables and toss with the oil, butter, salt, pepper, and dried herbs to coat. Transfer to a large skillet and sauté until almost done. Set
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Add the Chicken. Sprinkle with the Parmesan and serve immediately.
Grownup Mac and Cheese with Chicken (Adapted from Foodtv.com)
- Vegetable Oil
- 1 pound Elbow Macaroni
- 1 quart milk
- 8 tablespoons butter, divided( 6 and 2 Tablespoons), melted
- ½ Cup of All Purpose Flour
- 12 ounces Gruyere, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 1 Rotisserie Chicken, 3 Cups pulled off the bone and set aside
- 3/4 pound fresh sliced Tomatoes (3 Medium)
- 1 1/2 cups of Store Bought Bread Crumbs
Preheat the oven to 375 degrees,
Pour oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Don't overcook. Drain.
Meanwhile, heat the milk but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg and the 3 cups of pulled chicken. Add the cooked macaroni and stir well. Pour into baking dish.
Slice the tomatoes and lay on top. Mix remaining two tablespoons of melted butter with the bread crumbs and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.