Chicken Primavera Potatoes

Get creative with your next baked potato. Try this chicken primavera potatoe recipe that calls for rotisserie chicken blended with yummy seasonings.


2 cups

Rotisserie chicken, from the deli, shredded


Baking potatoes, scrubbed

1, 14.5 oz. can

Reduced-sodium chicken broth

2 tsp.

Soy sauce

1/8 tsp.

Red pepper flakes, crushed

1 Tbsp.


1 Tbsp.

Olive oil

2 cloves

Garlic, minced


Red bell pepper, seeded, cut into small thin strips


Yellow summer squash, halved and sliced

1 cup

Pea pods, fresh and cut in half

2/3 cup

Fresh asparagus spears, cut in 1-inch pieces


  1. Pierce potatoes with fork. Microwave on HIGH 11 to 15 minutes or until tender, rearranging once.

  2. In a small bowl, combine the chicken broth, soy sauce, pepper and cornstarch; set aside.

  3. Heat oil in a large skillet over medium-high heat. Add the pea pods, peppers and asparagus, cook 5 to 6 minutes, or until tender. Add the chicken, garlic and squash. Cook 5 to 6 minutes, or until the chicken is heated through.

  4. Whisk the broth mixture into the pan. Cook, stirring 2 to 3 minutes, until the broth is thick.

  5. Place potatoes on serving plates. Split and fill with chicken mixture. Serving suggestion: serve with cornbread.