Parmesan Pasta with Chicken and Rosemary

Here's a very simple recipe I tried a few nights ago from Real Simple!

Photo and recipe from Real Simple

Makes 4 servings
Hands-on Time: 0hr 15m
Total Time: 0hr 30m
This recipe is: One Pot, Kid Friendly, Quick & Easy

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

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.


Tip

Using water 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.