Parmesan pasta with chicken and rosemary

>> Sunday, February 21, 2010

For a quick Sunday night dinner, I decided to go for an easy pasta dish. Pasta is a great go-to dish when you want to be in and out of the kitchen in about 15 minutes with something tasty.  My parmesan pasta with chicken and rosemary was just that, tasty.

All you need for this quick meal is:

12 ounces of orechiette or shells pasta
1 2 pound rotisserie chicken
2 tablespoons chopped fresh rosemary
3/4 cup grated Parmesan
Salt and fresh cracked pepper

Cook the pasta according to the package directions. Reserve 1 1/4 cups of the cooking water.  (This is a great tip when cooking pasta.  The salty, starchy water makes for a great sauce.) Drain the pasta and return to the pot. 

Meanwhile, using a fork or your fingers, shred the chicken, discarding the skin and bones.

Toss the pasta with the chicken, rosemary, the reserved pasta water, 1/2 cup of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Cook, stirring, over medium-low heat, until the sauce has thickened slightly, 2 to 3 minutes.  Sprinkle with the remaining 1/4 cup of Parmesan. Enjoy!


Anonymous,  February 21, 2010 at 8:44 PM  

I've never used rosemary before, but have been wanting to: I finally purchased some yesterday, and this looks like a great recipe to utilize it!

Jeanne February 21, 2010 at 10:07 PM  

Sounds delicious! I'll definitely try it out! I've never tried making sauce with pasta water before.

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