I was wondering what to do with a rotisserie chicken I had on hand when this recipe came through the Daily Dish e-mail. Perfect timing. This recipe is definitly a keeper. I followed some of the options other reviewers noted and loved the outcome. Added a shallot, sliced mushrooms and about 1/4 cup diced red pepper to the chicken and garlic. For the sauce, I did double as suggested, but I used the 3/4 c milk, 1/3 c butter and 1 T flour instead of heavy cream. I couldn't find fresh basil so used the dried. It was wonderful! I could hardly wait for the pasta to cook after sampling the chicken mixture. I did add peas to the pasta, and that didn't add much for us, but didn't detract. Will be making this again!
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I was wondering what to do with a rotisserie chicken I had on hand when this recipe came...