25 Minute Orecchiette W/Chicken & Rosemary
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 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
directions
- 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.
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