I have recently joined a group called Improv Cooking Challenge (see my first post here), where we are assigned 2 ingredients to incorporate into a dish each month. This month, the challenge was garlic and rosemary - perfection!
I chose to make a simple pasta with shredded rotisserie chicken, garlic, and rosemary; tossed together with starchy pasta water and Parmesan to make a light sauce. Five ingredients, 30 minutes, easy and delicious. You're welcome, world!
Orecchiette with Chicken, Garlic, and Rosemary
adapted from Real Simple
12 oz orecchiette (about 3 cups)
1 (2 lb) rotisserie chicken
6 small or 3 large cloves garlic, minced
2 tbsp chopped fresh rosemary
3/4 cup grated Parmesan (3 oz)
kosher salt and black pepper
Cook the pasta to al dente according to the package directions. Reserve 1 1/4 cups of the cooking water. Drain the pasta and return it to the pot.
Meanwhile (using a fork or your fingers), shred the chicken, discarding the skin and bones.
Toss the pasta with the chicken, garlic, rosemary, reserved pasta water, 1/2 cup of the Parmesan, 1/2 tsp salt, and 1/4 tsp pepper.
Cook, stirring, over medium-low heat, until the sauce has thickened slightly, 2 to 3 minutes. Sprinkle with the remaining 1/4 cup of Parmesan.
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Two Years Ago - Pasta Salad with Smoked Gouda, Roasted Red Peppers, Fresh Tomatoes, and Grilled Artichoke Hearts
Three Years Ago - Homemade Creme Fraiche and Peaches
Four Years Ago - Summer Food
Five Years Ago - Chicken Pesto Tortellini