Once again, the rotisserie chicken rescues the weeknight cook.

In my cooking, these chickens are an ingredient on which to build the rest of the meal without adding any cooking time.

As in this recipe, which tosses the meat with grated parmesan cheese, blanched asparagus and some pasta.

Best yet, the recipe is totally versatile. Substitute (and cook the same way) any firm veggie for the asparagus. Broccoli, cauliflower, bell peppers, whatever. Same for the cheese and pasta.

Use what you have or what you like.

And while fresh pastas cook quickly, any pasta, including whole-grain, works well.

Fettuccini With Parmesan, Chicken and Asparagus

Servings: 4

1 pound asparagus, trimmed, cut into 1-inch pieces

12-ounce package fresh fettuccini

3 cups shredded cooked chicken

1/2 cup chicken broth

Pinch red pepper flakes

1 cup grated parmesan cheese

2 tablespoons butter, cut into small pieces

Salt and ground black pepper, to taste

Bring a large saucepan of salted water to a boil. Add the asparagus and blanch for 2 minutes, or until bright green and just barely tender. Use a slotted spoon and remove to a plate. Return the water to a boil.

Add the pasta to the water and cook according to package directions. Drain and set aside.

Meanwhile, in a medium saucepan over medium-low, combine the cooked chicken, broth and red pepper flakes. Heat until warmed through.

In a large bowl, combine the asparagus, pasta and chicken with broth. Add the butter and parmesan, then toss well until melted and creamy. Season with salt and pepper.