Parmesan Pasta With Chicken and Rosemary
easy and looks pretty hard to mess up. This recipe from Real Simple for Parmesan Pasta With Chicken and Rosemary consists of 5 ingredients and claims to be ready in 15 minutes flat. Perfect to whip up midweek.
12 ounces orecchiette (about 3 cups)
2- 2 1/2-pound rotisserie chicken
2 tablespoons chopped fresh rosemary
3/4 cup grated Parmesan (3 ounces)
kosher salt and black pepper
1. Shred chicken and set aside.
2. Cook the pasta according to the directions.
3. Reserve 1 ¼ cups of the cooking water.
4. Return drained pasta to the pot.
5. Add chicken, rosemary, reserved pasta water, ½ cup of the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper to the pasta and toss.
6. Cook, stirring over medium-low heat until sauce has thickened slightly (2 to 3 minutes).
7. Sprinkle with the remainder of Parmesan and serve.
Photo: Real Simple
Green Pea Pesto
another race. A 2011 New Year’s Resolution was to get a number for the 2012 New York Marathon. Sounds easy, right? Well, it’s not! One way to get in is to do 9 qualifying races sponsored by the New York Road Runners, and tomorrow will be number 6. Which means tonight’s a mellow night consisting of pasta, a movie and bed. I’ve been a fan of pesto since I was a kid, so I’m excited to try out this recipe for green pea pesto from Food Doodles. With ingredients like peas, chickpeas and parmesan, it seems like a great alternative to pasta and marinara sauce. Plus it’s got lots more protein and requires very little prep time, perfect for the warmer months.. check it out!
1 cup frozen peas, thawed
1 cup chickpeas, drained and rinsed
1/4 tsp salt plus more to taste
1/4 tsp pepper
1-2 cloves garlic
2-3 tbsp Parmesan cheese
1 tbsp olive oil
1. Combine all ingredients in a blender or small food processor.
2. Blend until mixture is smooth.
3. Add about 1/2 a cup of water and mix. Adding more liquid for desired consistency.
4. Serve over hot whole grain noodles and top with Parmesan cheese.
Photo: Food Doodles