Pasmesan Pasta with Chicken and Rosemary.

Ok, so I've gone a little nuts with the real simple recipes, but they all looked so good in the magazine! Tonight we tried this one, and it turned out excellent!





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



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