Parmesan pasta with chicken and rosemary (courtesy of REAL Simple easy, delicious meals)
Total time = 15 minutes (love it!) / Serves 4
12 ounces orecchiette (about 3 cups)
2 tablespoons fresh rosemary (chopped)
3/4 cup grated Parmesan
Kosher salt and black pepper
*Cook the pasta according to the package directions. Reserve 1 1/4 cups of the cooking water. (I might reserve more for a creamier sauce.) Drain the pasta and return it to the pot.
*Meanwhile, using a fork or your fingers, shred the chicken, discarding skin and bones (duh!)
*Toss the pasta with the chicken, rosemary, reserved pasta water, 1/2 c Parmesan, 1/2 teaspoon salt, and 1/4 tsp pepper. Cook, stirring, over medium-low heat, until sauce has thickened slightly, 2-3 minutes. Sprinkle with remaining Parmesan.
While delicious, it would be interesting to add some flavor. I had some leftover baked chicken last night that I could have used instead of store-bought rotisserie. Some red pepper flakes might add some zest.
But there you have it. One week of NY Recipe Resolution! Cowboy liked and we have leftovers for tomorrow.