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Parmesan Pasta with Chicken and Rosemary
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Parmesan Pasta with Chicken and Rosemary

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
12 ounces (3 cups) orecchiette pasta
1 rotisserie chicken (3 1/2 to 4-pound)
2 tablespoons chopped fresh rosemary
3/4 cup grated parmesan cheese, divided
1/2 teaspoon kosher salt
1/4 teaspoon pepper
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Let's Make It
1
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.
2
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.
3
Stir over medium-low heat until the sauce has thickened slightly, about 2 minutes. Divide among individual bowls and sprinkle with remaining parmesan.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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