Made with rotisserie chicken, this simple but delicious pasta makes a quick and easy dinner that’s satisfying any night of the week.
Recipe tags: chicken base, easy difficulty, skillet
| 1 lb | penne |
| ¼ cup | butter, divided and cut into cubes |
| 1 | onion, diced |
| 3 cloves | garlic, minced |
| 1 cup | pitted green olives, halved |
| ½ cup | dry white wine |
| 2 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 1½ cup | shredded rotisserie chicken |
| ¼ | finely chopped fresh parsley |
| ½ cup | grated Parmesan cheese (optional) |
Cook pasta according to package directions. Drain, reserving 1/3 cup cooking liquid.
Meanwhile, melt 2 Tbsp butter in large skillet set over medium heat; cook onion and garlic for 3 to 5 minutes or until softened. Stir in olives and cook for 1 minute. Stir in wine and bring to boil; cook for 1 minute.
Stir in 1 1/2 cups water and Roasted Chicken Base; bring to boil. Stir in chicken. Reduce heat to medium-low; cook for 8 to 10 minutes or until sauce is thickened.
Toss sauce with pasta and reserved cooking liquid until well coated. Remove from heat and swirl in remaining butter. Sprinkle with parsley. Serve with Parmesan cheese if desired.
Tip: If preferred, lemon juice can be substituted for white wine.