Parmesan Pasta With Chicken and Rosemary |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Light, flavorful sauce makes this pasta perfect for anytime. I got this recipe from Real Simple. Ingredients:
12 ounces orecchiette |
3 1/2 lbs rotisserie-cooked chicken |
2 tablespoons chopped fresh rosemary |
3/4 cup grated parmesan cheese |
kosher salt and pepper |
Directions:
1. Cook the pasta according to the package directions.
2. Shred the chicken, using a fork or your fingers, while the past cooks. Discard the skin and bones.
3. Drain the pasta, reserving 11/4 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 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.
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