VERSATILE Rotisserie Chicken

Five delicious and easy ideas for a busy week by patricia jordan, director of deli, bakery, and cheese you will need: 2 rotisserie chickens, pantry staples, fresh veggies, tortillas, and your creativity—the essential ingredient! two rotisserie chickens yield: 4 breasts cut in ½ = 8 pieces, 4 legs, 4 wings, 4 thighs, plus all the rest of the bits. day 3: chicken salad wraps and soup day 4: bbq chicken night

Rotisserie chicken is one of the simplest, yet most satisfying, choices for a meal option that you can build upon. That’s what this plan is all about: Buy two of our Mollie’s Flame Roasted Organic Rotisserie Chickens and have five meals in the bag! Of course, it depends on how many people you plan to feed, and the number of meals you get is also dependent on appetites and the full-meal offerings.

To serve four, here is a simple set of meals that I am devoted to when I know I am going to have a busy week. I buy two chickens and cut them up. Be sure to save all the bits and any leftover chicken from each day of the week. I put aside all leftovers in a container labeled “For Soup” in my fridge. Any leftovers are usable even if they have a little sauce on them! More flavor, right? Let’s get started!

You can’t go wrong with Mollie’s Flame Roasted Organic Rotisserie Chickens! Delicious every time and a wonderful way to have great meals all week.

Chicken Penne Pasta with Parmesan, peas, and add some bacon or prosciutto, if you like. A pint of Alfredo sauce from our Delicatessen is a great choice for this, or go with a marinara for a lighter dish. You will need the meat from 1 breast and 1 thigh. Serve with a salad of your choice. For the Chicken Penne (Makes 4 Servings): Cook 1 box (10 ounces) penne pasta in boiling salted water according to package directions. Add 2 carrots (peeled and sliced into coins), and 1 cup broccoli florets for the last 4 minutes of cooking time. Add 1 cup frozen peas during the last minute. Drain and transfer to a large serving bowl. Meanwhile, heat 1 tablespoon Mollie O Organic Extra Virgin Olive Oil in a large nonstick skillet over mediumhigh heat and heat 1⁄5 cup cut-up rotisserie chicken for 1 to 2 minutes. Add 1 cup Alfredo sauce or marinara sauce, ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch nutmeg if using Alfredo sauce, or fresh basil cut into strips, if using marinara sauce to the skillet. Heat through for 1 minute and toss with pasta and vegetables and serve.

Dice 2 pieces of chicken breast and make your favorite chicken salad. I spread the salad in the large tortilla (or a pita half if you prefer), layer some avocado and thinly sliced onions over the top, and roll.

Serve with your favorite soup and a plate of crudité and dip or tortilla chips and salsa.

2 pieces breast, 2 wings, 2 thighs, and 2 legs: Add barbecue sauce and reheat day 5: soup

Serve with grilled or roasted corn and a slaw. I love cabbage slaw with pepitas!

Sauté some onions, celery, and other goodies you might like in your soup. Throw all the leftover chicken in—bones and all—add stock, some rice, tomato paste or potatoes—get creative and use what you may have on hand in your veggie drawer. If it sounds like a good idea to you, it probably is. Serve with some nice bread and maybe some cheese and olives.