POULTRY Back to Index
Calcutta Chicken with Apple Pepper Relish Rotisserie Chicken with
Pasta & Parmesan

1

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

12 oz

(3 cups) bowtie or farfalle pasta-cooked according 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.