So I love Rotissere chicken that you buy at the store. It is a quick chicken meal that I can pick up and throw something together at the house. I don’t buy them often because it seems extravagant but when it comes down to it, you can’t buy and roast a chicken most of the time for that price.
I had most of a chicken left over from a night or so ago and I wanted to use it before it went bad so I came up with this.
1 or most of one whole roasted chicken
1 cup acini de pepe or couscous or small pasta
1-2 cups washed spinach
1/2 juice lemon
1/2 cup feta cheese *reduced fat for us*
Basil fresh or dried
Either greek seasonings or use a mixture of the following
lemon pepper, basil, rosemary, small bits of lavender, garlic, salt, pepper, thyme and oregano
green onions small bunch cut down to the whites
Cucumbers scored with a fork cut into slices
I shredded the chicken, took all the bones and skin and threw them into a pot of water with the bottom parts of the green onion and basil. Pesto also works well for this because it has other flavors in it such as the pine nuts and parmesean that add a depth to the broth you will make out of this mixture. When you have boiled it down you will use this stock to cook your pasta or couscous with. This not only uses the entire bird but the pieces of the vegetables as well. Your pasta or couscous will be more flavorful for it.
Once you have the broth set aside, you take your shredded chicken and mix it with the lemon juice, herbs, mustard, salt, pepper, and the feta. Place this mixture in the oven to allow the chicken to reheat and the feta to melt a bit. 350 degrees for about 20 min should do. It might even take less time depending on how much chicken you have left over.
Steam your spinach lightly but not thoroughly.
Once everything is cooked, to plate it, you place a bed of the spinach down and place your cucumber on one side. Get a round implement so that you can form the pasta into a round cake like shape. Place your chicken on the top just spilling over a bit and place some of the green onion on top for color.