The saffron makes this extraordinary and flavorful. It’s also a cinch to make because of the time-saving rotisserie chicken. A simple salad on the side & dinner is done!

4 SERVINGS

1 rotisserie chicken, meat removed and chopped
Salt
1 pound long-cut or short-cut pasta
2 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling
1 large onion, chopped
3 large garlic cloves, chopped
1 generous pinch saffron
Black pepper
3/4 cup white wine (eyeball it)
1 1/4 cups chicken stock
About 1/3 cup heavy cream or half-and-half (eyeball it)
1 14-ounce can artichoke hearts in water, drained and thinly sliced
1/2 cup fresh flat-leaf parsley, a couple of generous handfuls, chopped
1/2 cup grated Parmigiano-Reggiano or Pecorino Romano cheese, plus some to pass at the table
6 cups chopped greens, romaine or mixed
Balsamic vinegar, for drizzling

Place a large pot of water with a tight-fitting lid over high heat and bring it to a boil to cook the pasta. Once it comes up to a boil, add some salt and the pasta. Cook according to the package directions until al dente. Drain well.

While the pasta is cooking, preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO, twice around the pan. Add the onions, garlic, saffron, salt, and pepper. Cook, stirring frequently, for
about 4 minutes, or until the onions start to look tender. The onions will turn an outrageous yellow color, which is the saffron at work. Add the white wine; continue to cook until the wine has almost evaporated,
about 3 minutes. Add the chicken stock and cream, then bring the sauce up to a bubble and simmer for about 4 minutes. Add the artichokes and rotisserie chicken and cook until heated through, about 1 minute more. The sauce will be a beautiful yellow and will seem a little thin. Add the parsley and drained pasta and stir to combine with the sauce. The pasta will start soaking up the sauce right away. Turn the heat off, add the grated cheese, and stir to distribute. Taste and season the pasta with more salt and pepper to taste. Serve with a little extra grated cheese.

Drizzle the greens with balsamic vinegar and EVOO, season with some salt and pepper, and toss. Serve the salad alongside the pasta.