Parmesan Pasta with Chicken and Rosemary--Adapted from Real Simple
3 1/2- to 4-pound rotisserie chicken
2 tablespoons chopped fresh rosemary
I added broccoli
3/4 cup grated Parmesan
I added garlic
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. With about 2 minutes left throw your broccoli into the pasta water with the pasta. Drain the pasta and broccoli, reserving 1 1/4 cups of the water. Return the pasta to the pot. Add the reserved pasta water, chicken, broccoli, 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.