Parmesan Pasta with Chicken and Rosemary

12 oz. (3 cups) orecchiette pasta
1 3 1/2-to-4-lb rotisserie chicken
2 tbsp chopped fresh rosemary
3/4 cup grated Parmesan
Kosher salt and pepper

Cook the pasta according to package directions.

Shred the chicken while the pasta cooks. Discard the skin and bones.

Drain the pasta, reserving 1 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 tsp salt, and 1/4 tsp pepper to the pot. Stir over medium-low heat until the sauce has thickened slightly, about 2 min.

Divide among individual bowls and sprinkle with remaining Parmesan.

[ via Real Simple magazine, April 2008 ]

Comments

[rj]

Yum! This sounds great. I'll have to remember it. I make my chicken salad using rotisserie chicken and love the kick it adds!

[Jerome]

Hmm...Sounds delicious! This recipe is worth to try.

[Chef Tom]

Sounds easy and delish!

:-) Thanks