parmesan pasta with chicken and rosemary
12 ounces orecchiette pasta
1- 3.5 to 4 pound rotisserie chicken
2 tablespoons chopped fresh rosemary
3/4 cup grated parmesan
kosher salt and pepper
cook the pasta according to the package directions. shred the chicken with your fingers or with a fork while the pasta cooks. discard the skin and bones. drain the pasta, reserving 1 and 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 into equal bowls and sprinkle with the remaining parmesan. serves 4.
5 comments:
Sounds good! Do you need to use the kosher salt and pepper?
no- i used regular salt and pepper, and i salt my pasta while it's cooking. just a tip- this type of pasta takes a little longer to cook and is a little harder to find than regular types of pasta. but i really liked it!
It looks soo yummy! I must try it!
I have been looking for a good but simple parmasan and chicken recipe, this one looks great!
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