Friday, January 24, 2014

Parmesan Pasta With Chicken and Rosemary

I am back! Finally feeling well enough to get back to blogging. Not that blogging is exhausting but... Enough excuses for my absence. What did I make for dinner?  Parmesan Pasta With Chicken and Rosemary from This was a perfect work night dinner. It came together in 15 minutes, did not fill the sink with too many dishes and was delicious!

From, Parmesan Pasta With Chicken and Rosemary

Ingredients -
12 ounces orecchiette (about 3 cups)
1 2- to 2 1/2-pound rotisserie chicken
2 tablespoons chopped fresh rosemary
3/4 cup grated Parmesan (3 ounces)
kosher salt and black pepper

Method -
Cook the pasta according to the package directions. Reserve 1 ¼ cups of the cooking water. Drain the pasta and return it to the pot.

Meanwhile, using a fork or your fingers, shred the chicken, discarding the skin and bones.

Toss the pasta with the chicken, rosemary, reserved pasta water, ½ cup of the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper.

Cook, stirring, over medium-low heat, until the sauce has thickened slightly, 2 to 3 minutes. Sprinkle with the remaining ¼ cup of Parmesan.

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