Hands-On Time: 15m
Total Time: 15m
12 ounces orecchiette (about 3 cups)
1 2- to 2 1/2-pound rotisserie chicken
2 tablespoons chopped fresh rosemary
3/4 cup grated Parmesan (3 ounces)
Kosher salt and black pepper
1.Cook the pasta according to the package directions. Reserve 1¼ cups of the cooking water. Drain the pasta and return it to the pot.
2.Meanwhile, using a fork or your fingers, shred the chicken, discarding the skin and bones.
3.Toss the pasta with the chicken, rosemary, the reserved pasta water, ½ cup of the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring, over medium-low heat, until the sauce has thickened slightly, 2 to 3 minutes. Sprinkle with the remaining ¼ cup of Parmesan.
By Sara Quessenberry, April 2008