Saturday, March 22, 2008

Parmesan Pasta with Chicken and Rosemary

Parmesan Pasta with Chicken and Rosemary

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

Cook the pasta according to the package directions.

Shred the chicken, using a fork or your fingers, 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 teaspoon salt, and 1/4 teaspoon pepper to the pot. Stir over medium-low heat until the sauce has thickened slightly, about 2 minutes.

Divide among individual bowls and sprinkle with the remaining Parmesan.

Tip: Using water reserved 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. It's also great for thinning pestos and marinaras.

Yield: Makes 4 servings

CALORIES 689 (24% from fat); FAT 18g (sat 7g); PROTEIN 65g; CHOLESTEROL 174mg; SODIUM 1355mg; FIBER 3g; CARBOHYDRATE 66g

Real Simple, APRIL 2008

1 comment:

Teacats said...

Thanks for posting this recipe -- tried it last night -- it is so simple and comes out just great! Easy to add leftover veggies like spinach and asparagus or peas too!

Jan at Rosemary Cottage