But, I digress.
I am always on the hunt for a new chicken recipe. Inside April's issue of Real Simple magazine was the following recipe. Just as soon as I can find orecchiette pasta, I am going to incorporate it into our regular repertoire.
What is orecchiette pasta, you ask? It is little ear-like shaped pasta. Some may describe it as domed shaped. At any rate, it has a nice dip in its shape to hold the yummy cheese and rosemary. Often orecchiette is made with chunky vegetable kind of sauce, which I am sure would be marvelous too.
Parmesan Pasta with Chicken and Rosemary
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.
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. Stir over medium-low heat until the sauce has thickened slightly, about 2 minutes.
Divide among individual bowls and sprinkle with the remaining Parmesan.
Tip: Using water reserved from the pasta pot is a classic cook's trick. Starchy and salted, it makes a light, flavorful sauce when tossed with cheese and herbs. It's also great for thinning pestos and marinaras.
Easy, right?! What is better than easy chicken? Maybe a steak you don't have to cook yourself?