Food Network Magazine - (09)September 2020

and 1 slicedred onionin

in a large skillet over medium-high

garlic and jalapeño,

salt and pepper and cook 1 minute.

chicken broth and

lime juice, soy sauce

Bring to a simmer; cook until

and return to a simmer. Add

rotisserie chickenand

and serve with lime wedges.

Toss 2 thinly sliced Persian cucumbers and ½ thinly

sliced red onionwith ¼ cup each white vinegar and

water and ½ teaspoon each mustard seeds, sugar,

kosher saltand pepper; let stand 30 minutes.

Combine 3 cups shredded rotisserie chicken,

1 cup barbecue sauce and 1 tablespoon

dijon mustardin a large skillet,

and cook tossing, until hot, about

4 minutes. Spread mustard on

8 Hawaiian slider buns; fill with the chicken.

Top with the cucumber mixture and cilantro.

weeknight

cooking

72 FOOD NETWORK MAGAZINE ●SEPTEMBER 2020

Barbecue Chicken

Sliders

Tequila Chicken

Fettuccine

Cook 12 ounces fettuccine as the

label directs. Meanwhile, saute 2 sliced

bell peppers

olive oil

heat until softened, about 10 minutes. Add

1 tablespoon each minced

season with

Add 2 cups low-sodium

2 tablespoons each

and tequila.

thickened, 6 to 8 minutes. Stir in % cup

heavy cream

2 cups shredded

warm through. Divide the pasta among

4 bowls. Top with the chicken mixture and

cilantro

....