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Parmesan Pasta With Chicken and Rosemary

James Merrell
Serves 4 Hands-On Time: 15m Total Time: 15m

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

  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.
     
By Sara Quessenberry,  April 2008
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Quick 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.

Nutritional Information

  • Per Serving
  • Calories 689Calories From Fat 24
  • Fat  18g
  • Sat Fat  7g
  • Cholesterol  174mg
  • Sodium  1355mg
  • Carbohydrate  66g
  • Fiber  3g
  • Protein  65g
What does this mean? See Nutrition 101.

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