25 Minute Orecchiette W/chicken & Rosemary

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 12 ounces orecchiette (resembles little ears)
• 1 store bought rotisserie-cooked chicken
• 2 tablespoons rosemary, fresh chopped
• 3/4 cup parmesan cheese, grated (do not use the pre-grated in the green can!)
• kosher salt, to taste
• pepper

Recipe

• 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.
• 6 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.