Parmesan Pasta with Chicken and Rosemary
From rapunzel 16 years ago
- 10 minutes to make
- Serves 4
This was gobbled up my family! It was easy to leave out the chicken for part of it to appease my vegetarian daughter, was just as tasty sans meat.
Ingredients
- 12 ounces (3 cups) orecchiette pasta shopping list
- 1 3 1/2- to 4-pound rotisserie chicken shopping list
- 2 tablespoons chopped fresh rosemary shopping list
- 3/4 cup grated Parmesan shopping list
- kosher salt and pepper shopping list
How to make it
- Cook the pasta according to the package directions.
- Shred the chicken, using a fork or your fingers, while the pasta cooks. Discard the skin and bones.
- Drain the pasta, reserving 1 1/4 cups of the water. Return the pasta to the pot.
- 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.
- Divide among individual bowls and sprinkle with the remaining Parmesan.
- 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.
- Recipe courtesy of Real Simple, APRIL 2008
The Rating
Reviewed by 5 people-
Looks good and simple and yummy. Thank you.
jenniferbyrdez
in kenner loved it
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Sounds great to me ~ love all of the ingredients. Thanks for the post. ^5 ~ Blessings, deb
debntim
in Outer Banks loved it
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Sounds great to me ~ love all of the ingredients. Thanks for the post. ^5 ~ Blessings, deb
debntim
in Outer Banks loved it
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