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Parmesan Pasta with Chicken and Rosemary

Yield Makes 4 servings

Ingredients

  • 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

Nutrition Information

  • calories 689
  • caloriesfromfat 24 %
  • fat 18 g
  • satfat 7 g
  • cholesterol 174 mg
  • sodium 1355 mg
  • carbohydrate 66 g
  • fiber 3 g
  • protein 65 g

How to Make It

  1. 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.