Recipe by Brandess
I made this for dinner a few nights ago and it was just perfect. The seasonings from the store bought rotisserie chicken and fresh Rosemary, really made this dish sing. I always buy wedges of real Parmasano Reggiano cheese and store it in the freezer. It will last you a very long time, so the expense is definitely worth the incredible flavor this cheese will add to your dish. My photo is not one of my best, as I was using a friends camera, but I wanted to make sure that everyone could identify the pasta shape.
- 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
Directions See How It's Made
- 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.