Summer Squash Rotisserie Chicken Bow Tie Pasta

Enjoy this savory dish that combines rotisserie chicken, zucchini, squash, and peas. Complete this recipe with bow tie pasta.


2 cups

Rotisserie chicken, from the deli

1 lb.

Bow tie pasta




Yellow squash

1 cup

Cooked frozen peas

2 Tbsp.


2 Tbsp.

Coarse chopped parsley (Plus extra for garnish)

2 Tbsp.

Extra virgin olive oil


  1. Cook pasta according to package directions, drain, rinse with cool water and set aside.

  2. Shred rotisserie chicken into medium bite sized pieces; set aside.

  3. Slice zucchini and squash, in large pan, sauté in butter for one minute per side.

  4. Stir in peas; after one minute – toss in pasta, rotisserie chicken pieces, sea salt and pepper.

  5. Cook and stir until heated through, approximately 3-5 minutes (do not over cook).

  6. Remove from heat and put into a warmed serving dish and stir in fresh chopped parsley.

  7. Serve with a parsley garnish and toasted garlic parmesan bread.