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Parmesan Pasta With Chicken and Rosemary

Parmesan Pasta With Chicken and Rosemary
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Serves 4| Hands-On Time: | Total Time:



  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.
By April, 2008

Nutritional Information

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

Quick Tip

If you don’t have rosemary, you can make this quick dish with fresh thyme, parsley, or chives instead.

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