Friday, March 21, 2008

Rosemary Parmesan Chicken

This recipe was in the Real Simple magazine this month (my favorite magazine) and we had it for dinner the other night. It was super quick and YUMMY! So yummy that even my chicken hating husband loved it!

12 ounces (3 cups) pasta (any type)
3 1/2- to 4-pound rotisserie chicken
2 tablespoons chopped fresh rosemary
3/4 cup grated Parmesan
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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