Monday, March 17, 2008

Monday's Mouthful O' Joy

I love chicken. (My father-in-law is laughing right about now, just so you know. Whenever I cook dinner for them, it always seems to be chicken. Always.) In fact, I'd probably choose to eat chicken over any other kind of meat any day of the week. Unless I'm at a steak joint. Then, of course, I'd choose the steak. And the baked potato -- Mmmmmmm -- and load it up with butter and sour cream, thankyewverymuch. But that's because, I rarely (sorry) make steak at home.

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

12 ounces (3 cups) orecchiette pasta

1 3 1/2- to 4-pound rotisserie chicken

2 tablespoons chopped fresh rosemary

3/4 cup grated Parmesan

Kosher salt and pepper

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?

3 comments:

  1. Oh, yum YUM!! Gotta try this one.

    ReplyDelete
  2. I love coming across other military familes. My husband & our 20 yr old son are both active duty Army.

    Recipe looks yum!

    Stop by Confessions of an Apron Queen for My Big Fat Greek Salad. I apologize ahead of time for playing with my food.

    http://anapronaday.blogspot.com

    ReplyDelete
  3. This one is being printed off and added to my weekly menu! Thanks!

    ReplyDelete

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