25 Minute Orecchiette W Chicken Rosemary Recette

Comment préparer 25 Minute Orecchiette W Chicken Rosemary

1. Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic.
3. Add the shredded rotisserie chicken to the skillet and cook for 2-3 minutes, stirring occasionally, until heated through.
4. Stir in the chopped rosemary and cook for another minute.
5. Add the drained orecchiette to the skillet along with 1/4 cup of the reserved pasta water. Toss to combine.
6. Reduce heat to low and stir in the Parmigiano-Reggiano cheese and chicken broth. Cook for 1-2 minutes, or until the sauce has thickened slightly and the cheese is melted. Add more pasta water if needed to adjust consistency.
7. Season with salt and pepper to taste.
8. Serve immediately, garnished with extra Parmigiano-Reggiano cheese and fresh rosemary sprigs (optional).