25 Minute Orecchiette W/Chicken & Rosemary |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I made this for dinner a few nights ago and it was just perfect. The seasonings from the store bought rotisserie chicken and fresh Rosemary, really made this dish sing. I always buy wedges of real Parmasano Reggiano cheese and store it in the freezer. It will last you a very long time, so the expense is definitely worth the incredible flavor this cheese will add to your dish. My photo is not one of my best, as I was using a friends camera, but I wanted to make sure that everyone could identify the pasta shape. Ingredients:
12 ounces orecchiette (resembles little ears) |
1 store bought rotisserie-cooked chicken |
2 tablespoons rosemary, fresh chopped |
3/4 cup parmesan cheese, grated (do not use the pre-grated in the green can!) |
kosher salt, to taste |
pepper |
Directions:
1. Cook the pasta according to the package directions.
2. Shred the chicken, using a fork or your fingers, while the pasta cooks. Discard the skin and bones.
3. Drain the pasta, reserving 1 1/4 cups of the water. Return the pasta to the pot.
4. Add the reserved pasta water, chicken, rosemary, 1/2 cup of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the pot. Stir over medium-low heat until the sauce has thickened slightly, about 2 minutes.
5. Divide among individual bowls and sprinkle with the remaining Parmesan.
6. Tip: Using water reserved from the pasta pot is a classic cook's trick. Starchy and salted, it makes a light, flavorful sauce when tossed with cheese and herbs. It's also great for thinning pestos and marinaras.
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