Parmesan Pasta With Chicken and Rosemary

Parmesan Pasta With Chicken and Rosemary
James Merrell

Serves 4
preparation
15
minutes
cooking
15
minutes

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

Directions

  1. 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.
  2. Meanwhile, using a fork or your fingers, shred the chicken, discarding the skin and bones.
  3. Toss the pasta with the chicken, rosemary, reserved pasta water, ½ cup of the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper.
  4. Cook, stirring, over medium-low heat, until the sauce has thickened slightly, 2 to 3 minutes. Sprinkle with the remaining ¼ cup of Parmesan.
Sara Quessenberry
March 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 24 %
  • Fat 18 g
  • Sat Fat 7 g
  • Cholesterol 174 mg
  • Sodium 1355 mg
  • Protein 65 g
  • Carbohydrate 66 g
  • Fiber 3 g
What does this mean? See Nutrition 101.