It was time to use the leftover rotisserie chicken. Since it was already cooked, that eliminated one step of the cooking process. This dish is similar to chicken caccitore, but a much lighter version, which is perfect for the warmer, more spring-like weather we’ve been having.
Mediterranean Chicken and Vegetables
1-1 1/2 lbs cooked chicken, cut into chunks
cooked spaghetti or angel hair pasta
1 zucchini, sliced
1-1 1/2 cups mushrooms, sliced
1 cup sliced peppers – I used the sweet peppers, but any kind will do
1 shallot, sliced thin
1 TBSP garlic
2 cans stewed tomatoes, with the juice
1 tsp red pepper flakes
1 cup dry white wine
1 TBSP lemon juice
1 tsp each, dried oregano, basil, thyme, sage, and marjoram
salt & pepper to taste
Saute all the vegetables together, except the tomatoes, along with the dried herbs and salt & pepper in the olive oil.
When the vegetables are tender, add the wine and the tomatoes. Continue to cook for about 5 minutes.
Mix everything together well then add the chicken and incorporate into the mixture.
Once everything is combined, add the lemon juice and mix well again. Continue to cook for about 2-3 minutes.
Once everything is ready, serve it over the cooked pasta. I served it with some warmed bread and an olive oil dip and a light and fruity chardonnay. You can also serve it with a light red too if you prefer, but definitely NOT a heavy or bold red. Something light is definitely best with this light dish. This is light and zesty, full of vegetables, and full of flavor. Mangia!