25 Minute Orecchiette W/Chicken & Rosemary

Ingredients

• 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
• pepper

Directions

1. 1

   Cook the pasta according to the package directions.

2. 2

   Shred the chicken, using a fork or your fingers, while the pasta cooks. Discard the skin and bones.

3. 3

   Drain the pasta, reserving 1 1/4 cups of the water. Return the pasta to the pot.

4. 4

   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.

5. 5

   Divide among individual bowls and sprinkle with the remaining Parmesan.

6. 6

   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.