Food Network Magazine - (09)September 2020

Sauté 1 small sliced onion in vegetable oil in a

large skillet over medium heat until softened, about

5 minutes. Add 1 tablespoon chili powder and

1½ teaspoons ground cuminand cook 30 seconds.

Add 2 cups shredded rotisserie chicken,one

15-ounce canblack beans (drained and rinsed)

and 1 cup low-sodium chicken broth.Bring to a

simmer and cook until thickened, about 5 minutes.

Stir in the juice of ½ limeand season withsaltand

pepper.Divide among 4 bowls filled with shredded

romaine lettuce; top with shredded pepper jack,

salsa, guacamole, sour cream, scallionsandfried

tortilla strips. Serve with lime wedges.

Cook 1½ cups ditalini as the label

directs; drain. Cook 1 minced shallot

and 2 teaspoons fresh thyme in

3 tablespoons butter in a saucepan

over medium heat until softened.

Stir in 2 tablespoons flour and cook,

stirring, 2 minutes. Whisk in 1 cup

each low-sodium chicken brothand

milk, ½ teaspoonkosher salt

and a few grinds of pepper. Cook,

whisking, until thickened, 5 minutes.

Stir in 2 cups shredded rotisserie

chicken, one 10-ounce package

thawed frozen spinach (squeezed

dry) and the pasta; warm through.

Stir in 1 cup shredded gruyère.

Season with salt and pepper. Top

with toasted breadcrumbs.

74 FOOD NETWORK MAGAZINE ●SEPTEMBER 2020

weeknight

cooking

Cheesy Ditalini

with Chicken

and Spinach

Chicken Taco Salad