Recipe

Parmesan Pasta With Chicken And Rosemary Recipe

Add Step-by-Step Photos	Rapunzel / All my dishes 1 year, 8 months ago 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. Prep:15m Cook:10m Servings:4	Rapunzel
	comfort creamy

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Ingredients

12 ounces (3 cups) orecchiette pasta

1 3 1/2- to 4-pound rotisserie chicken

2 tablespoons chopped fresh rosemary

3/4 cup grated Parmesan

Kosher salt and pepper

Directions

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

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