Rotisserie Chicken and Greens Pasta

cooking.nytimes.com

Laura Jane

Mostly pescitarian and vegetarian.

Salt and freshly ground black pepper

1 pound rigatoni, penne rigate, penne or ziti

1 small rotisserie chicken (about 1¾ pounds) or about 2½ cups shredded cooked chicken

3 tablespoons unsalted butter

1 medium yellow onion, thinly sliced (about 2 packed cups)

5 large garlic cloves, finely chopped or grated

2 teaspoons Dijon mustard

1 cup chicken stock (see Tip)

½ cup heavy cream (optional)

8 to 10 ounces baby kale or spinach, or chopped chard or other cooking greens

1 juicy lemon, zested then halved

Parmesan, for serving

Directions at cooking.nytimes.com

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