Pasta with Chicken
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12 ounces (3 cups) small shell pasta
3-1/2- to 4-pound rotisserie chicken
2 tablespoons fresh rosemary, chopped
3/4 cup freshly grated Parmesan cheese
1/2 teaspoon Kosher salt
1/4 teaspoon ground pepper
Cook pasta according to package directions. Shred the chicken while the pasta cooks. Discard the skin and bones. Drain pasta and reserve 1-1/4 cups water. Return to the pot. Add reserved pasta water, chicken, rosemary, Parmesan cheese, salt and pepper. Stir over medium heat until sauce has thickened slightly, about 2 minutes.
Divide among 4 bowls and sprinkle with remaining cheese.
Carol Micheel, Davenport