Saturday, January 09, 2010

what's for dinner?

Here is a recipe I found from Real Simple that we just love. I definitely recommend it. Not only is it quick and delicious it is also simple! If I don't have a rotisserie chicken on hand or am unable to get one, I usually just bake chicken breasts ahead of time and shred the chicken in place of the rotisserie. I also change the pasta, using different kinds each time! I hope you enjoy this as much as we do!

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.

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