When I’m in a hurry and have the ingredients on hand, this pasta dish is easy to put together. It’s a standby in my recipe rotations for quick meals. Feel free to use any short tubular pasta. I’m partial to fusilli for this dish.
While there are many like-sauces on the market shelves, this one is almost as quick but more satisfying with its fresh flavor. Cooking the chicken and letting it cool in the liquid gives it a velvet-like texture. You can also use cooked rotisserie chicken if you’re really pressed for time. And if you like seafood, you can substitute grilled or sautéed shrimp or scallops for the chicken.
