Save [1] Print [2]
Pasta with Shredded Chicken and Rosemary
  • 12 ounces orecchiette (about 3 cups)
  • 2 cups shredded cooked chicken
  • 2 tablespoons chopped fresh rosemary
  • ¾ cup grated Parmesan
  • Coarse salt and black pepper
  1. Cook the pasta according to the package directions. Reserve 1 ¼ cups of the cooking water. Drain the pasta and return it to the pot.
  2. Toss the pasta with the chicken, rosemary, reserved pasta water, ½ cup of the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Cook, stirring, over medium-low heat, until the sauce has thickened slightly, 2 to 3 minutes. Sprinkle with the remaining ¼ cup of Parmesan.

Recipe adapted from Real Simple [3]

{Please close floating ads before printing.}

{This ad will not print}

Article printed from Framed Cooks: http://www.framedcooks.com