Parmesan Pasta with Chicken and Rosemary
from Real Simple Magazine
12 oz. (3 cups) shell pasta
1 - 3 1/2 to 4 lb. rotisserie chicken
2 Tbs. chopped fresh rosemary
3/4 c. grated Parmesan
1) Cook the pasta according to instructions
2) Shred the chicken using a fork or your fingers.
3) Drain the pasta, reserving 1 1/4 c. of the water
Add the reserved pasta water, chicken, rosemary, 1/2 c. parm cheese, 1/2 tsp. salt and 1/4 tsp. pepper to the pot. Stir over med-low heat until the sauce has thickened slightly, about 2 min.
4) Serve and top with Parm chz.
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