Recipes From Today in LA Segment – Easy Chicken Tacos, Cheesy Chicken Bake & Chicken Fried Rice

August 14, 2020

Author: KatieChin

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Thanks to all of you who tuned into Becca and my apperance on NBC 4 LA”s Today In LA segment this morning!!  We had such a blast cooking with anchor Daniella Guzman and her adorable daughter Sofia!  Here are the recipes we made on the show using rotsisserie chicken, 3 different ways!

Easy Chicken Tacos


  • 1 tablespoon canola or vegetable oil
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 /2 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • Pinch ground black pepper
  • 2 cups shredded rotisserie chicken
  • 1/4 cup salsa
  • Warm tortillas (corn or flour)
  • Suggested toppings; avocado slices, cilantro leaves, shredded red cabbage, sour cream, shredded cheese, jalapeno or serrano pepper slices, lime wedges


Heat a large non-stick skillet, over medium heat.   Add the garlic and saute until fragrant about 30 seconds.  Add the chili powder, cumin, paprika, onion powder, salt and pepper and saute for about 30 more seconds.

Add the chicken and saute for 1 minute. If needed, add 1-2 tablespoons of water.   Remove from the heat and stir in the salsa.

Serve tacos on warm tortillas with your favorite toppings and lime wedges on the side.

Cheesy Chicken Pasta Bake


  • 12 ounces dried penne pasta
  • 1 cup panko bread crumbs
  • 1 cup grated Parmesan cheese, divided
  • 4 tablespoons extra virgin olive oil, divided
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • 2 teaspoons salt, divided
  • ¾ teaspoon freshly ground black pepper, divided
  • 1/2 bunch or about 4 cups curly kale, ribs and stems removed, leaves torn into bite-sized pieces
  • 1 pint cherry tomatoes, halved
  • 1 cup sour cream
  • 1 tablespoon Dijon mustard
  • 4 cups shredded rotisserie chicken
  • 1 ½ cups shredded mozzarella cheese, divided


Pre-heat oven to 450 degrees F.

Prepare the pasta according to package directions.  Reserve ½ cup of the pasta water and then drain pasta.

In a mixing bowl, combine the panko, ¼ cup of the Parmesan cheese, 2 tablespoons of the olive oil, garlic powder, oregano, 1/2 teaspoon of the salt and ¼ teaspoon of the black pepper.

Toss the kale and tomatoes with ½ teaspoon of the salt and the remaining 2 tablespoons of olive oil on a rimmed baking sheet lined with foil.

Return the drained pasta to the pot along with the sour cream, Dijon mustard, the reserved pasta cooking liquid, remaining 1 teaspoon of salt and the remaining ¾ cup Parmesan cheese and the remaining ½ teaspoon of black pepper.  Stir until blended.

In a medium bowl, combine the shredded chicken and 1 cup of the mozzarella cheese.  Transfer the mixture onto the baking sheet with the kale and tomatoes.  Toss to combine and spread everything in an even layer on the baking sheet.  Top with the panko mixture and the remaining ½ cup of mozzarella cheese.

Place the pan in the oven and bake for 5-7 minutes, until the cheese is melted and the top is lightly browned.

Chicken Fried Rice


  • 3 tablespoons canola or vegetable oil, divided
  • 2 eggs, slightly beaten
  • Salt and white pepper
  • 3 tablespoons oil, divided
  • ½ cup sliced white button mushrooms
  • 1 cup bean sprouts, trimmed
  • ½ cup fresh or thawed frozen peas
  • ½ teaspoon salt
  • dash white pepper
  • 3 cups cooked white rice (chilled overnight, preferably)
  • 2 tablespoons lite soy sauce
  • 2 cups diced rotisserie chicken
  • 2 green onions (scallions), finely chopped plus more for garnish


Season the eggs with salt and pepper.  Heat 1 Tablespoon of the oil in a wok or large non-stick skillet over medium-high heat.  Add the eggs and cook until scrambled but still moist.  Remove eggs from pan.

Add the 1 Tablespoon of oil to the wok or skillet.  Add the bean sprouts, mushrooms, salt and pepper. Stir-fry for 1 minute.  Add the remaining oil.  Add rice and stir-fry 1 minute.  Add the soy sauce and stir-fry until combined.  Add the beansprouts and peas and stir-fry for 1 minute.  Add the reserve eggs, chicken and green onions and stir-fry for 30 seconds.

Garnish with more green onions (scallions) and serve immediately.