ELSIE'S COOKBOOK

NAME OF RECIPE: 
Rotisserie Chicken with Pasta & Parmesan


INGREDIENTS:

1 Rotisserie Chicken-skinned & boned & Chopped into
bite size pieces

12 Oz - 3 cups Bowtie or farfalle pasta-cook to package directions-drain & reserve

1 1/4 Cup Cooking liquid

2 Tbsp Chopped fresh rosemary

1/2 Cup Freshly grated Parmesan

1 Tsp Freshly ground black pepper

INSTRUCTIONS:

To save clean up combine pasta, pasta water, chicken, rosemary, Parmesan cheese & pepper in the pasta pot.

Bring to a simmer over medium low heat and cook until sauce has thickened slightly.

Serve on individual plates or a large platter.

Top with additional grated Parmesan & Freshly Ground Black Pepper.

Garnish with Rosemary Sprigs.

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