Second Empire's Pulled Chicken Pasta

This is one of my all-time favorite recipes.  The recipe makes a big batch.  This is a standby for all things happy and sad: sick friends, funerals, new babies, family gatherings!

If you're from the South East you know that Second Empire is a fabulous, high end restaurant downtown. From time to time they'll share recipes online. There are a lot of ingredients but don't let that intimidate you - it's not difficult to make. You can take a few short cuts like buying already roasted chicken from the grocery store and shredding it or buying a jar of roasted red peppers - I'm sure the chef at Second Empire wouldn't mind :) It's even better as leftovers!

Pulled Chicken Pasta, Second Empire

Serves 8-10

Ingredients:

• Roasted chicken
• Yellow squash
• Zucchini squash
• 1 t. minced garlic
• 4 T chopped shallots or onion
• 1 medium tomato
• 2 c fresh spinach
• 2 T. chopped scallions
• 2 T chopped Italian parsley (not the curly)
• ¼ c chopped fresh Basil leaves
• ¼ c. goat cheese
• ¼ c freshly grated parmesan cheese
• 4 T olive oil
• 1 jar roasted red peppers (packed in brine)
• 3 c. good chicken broth
• 1.5 lbs cheese tortellini.
• ¼ c butter

Directions:

1- Roasted chicken from the grocery, skin and bones removed. Roughly shred the chicken into pieces. Set aside.

2- 1-Yellow Squash and 1 Zucchini squash, sliced lengthwise and broiled for 2-3 minutes on each side. Then cut into ½ “cubes. Set aside

3- Sauté in 4 T olive oil: 1 t. minced garlic

4 T chopped shallots or onion

1 jar roasted red peppers (packed in brine) that you have

cut into ½ “ cubes. (Harris Teeter)

4- Add the cubed zucchini and yellow squash and the shredded chicken. Sauté about 2 minutes. Adjust seasoning with salt and pepper.

5- Add 3 c. good chicken broth and 1.5 lbs of cooked and drained cheese tortellini. Cook until heated thru.

6- Fold in: 1 medium tomato-peeled, seeded and diced

¼ c. goat cheese

¼ c freshly grated parmesan cheese

2 c fresh spinach washed and drained (buy the bag -no need to cut the stems)

2 T. chopped scallions

2 T chopped Italian parsley (not the curly)

¼ c chopped fresh Basil leaves

¼ c butter (optional)

If thick, add more chicken broth. Can add so much it takes on a stew consistency and that is great. Garnish with additional parsley, basil and goat cheese