Creamy Pasta with Rotisserie Chicken

Ingredients

Quantities are for 4 servings.

• 1/2 each Rotisserie chicken, meat shredded (half used)
• 12 oz Fettuccine or linguine
• 2 tbsp Olive oil
• 1/2 each Red onion, diced
• 3 cloves Garlic
• 1 cup Heavy cream
• 1/2 cup Chicken broth
• 1/2 tsp Italian seasoning
• 1/2 tsp Red pepper flakes (optional)
• 1 cup Frozen peas or spinach (optional)

Instructions

1. Cook the pasta according to package directions until al dente. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the diced red onion and cook 2 minutes until softened.
3. Add the garlic and cook 30 seconds until fragrant, then add the Italian seasoning and red pepper flakes (if using) and cook 30 seconds more.
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
5. Reduce heat to medium-low, add the heavy cream, and simmer 3-4 minutes until slightly thickened.
6. Add the shredded chicken and cook until warmed through, 2-3 minutes. Add the peas or spinach, if using, and cook until heated through.
7. Add the cooked pasta to the skillet and toss to coat with the sauce. Season with salt and pepper to taste.