Parmesan Pasta With Chicken and Rosemary

1. 1

   Cook the pasta according to the package directions.

2. 2

   Shred the chicken, using a fork or your fingers, while the past cooks.

3. 3

   Discard the skin and bones.

4. 4

   Drain the pasta, reserving 11/4 cups of the water.

5. 5

   Return the pasta to the pot.

6. 6

   Add the reserved pasta water, chicken, rosemary, 1/2 cup of the Parmesan, 1/2 teaspoon pepper to the pot.

7. 7

   Stir over medium-low heat until the sauce has thickened slightly, about 2 minutes.

8. 8

   Divide among individual bowls and sprinkle with the remaining Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.