ICC – Orecchiette with Chicken, Garlic, and Rosemary

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
serves 4

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.

One Year Ago – Biscuits and Gravy Casserole
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