NAME OF RECIPE:
Rotisserie Chicken with Pasta & Parmesan
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
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.