Summer Squash Rotisserie Chicken Bow Tie Pasta
Rotisserie chicken, from the deli
Bow tie pasta
Cooked frozen peas
Coarse chopped parsley (Plus extra for garnish)
Extra virgin olive oil
Cook pasta according to package directions, drain, rinse with cool water and set aside.
Shred rotisserie chicken into medium bite sized pieces; set aside.
Slice zucchini and squash, in large pan, sauté in butter for one minute per side.
Stir in peas; after one minute – toss in pasta, rotisserie chicken pieces, sea salt and pepper.
Cook and stir until heated through, approximately 3-5 minutes (do not over cook).
Remove from heat and put into a warmed serving dish and stir in fresh chopped parsley.
Serve with a parsley garnish and toasted garlic parmesan bread.