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Parmesan Pasta With Chicken and Rosemary

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“Light, flavorful sauce makes this pasta perfect for anytime. I got this recipe from Real Simple.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 ounces orecchiette
  • 3 12 lbs rotisserie-cooked chicken
  • 2 tablespoons chopped fresh rosemary
  • 34 cup grated parmesan cheese
  • kosher salt and pepper

Directions

  1. Cook the pasta according to the package directions.
  2. Shred the chicken, using a fork or your fingers, while the past cooks. Discard the skin and bones.
  3. Drain the pasta, reserving 11/4 cups of the water. Return the pasta to the pot.
  4. Add the reserved pasta water, chicken, rosemary, 1/2 cup of the Parmesan, 1/2 teaspoon pepper to the pot. Stir over medium-low heat until the sauce has thickened slightly, about 2 minutes.
  5. Divide among individual bowls and sprinkle with the remaining Parmesan.

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