Ingredients
12 ounces whole wheat or gluten free pasta (about 3 cups)
2 boneless skinless chicken breasts shredded
2 tablespoons chopped fresh rosemary
3/4 cup grated Parmesan (3 ounces)
salt and black pepper
1/8 c Extra Virgin Olive Oil
Directions:
Cook the pasta according to the package directions. Reserve 1 ¼ cups of the cooking water. Drain the pasta and return it to the pot.
Meanwhile, using a fork or your fingers, shred the chicken.
Toss the pasta with the chicken, rosemary, reserved pasta water, olive oil, ½ cup of the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper.
Cook, stirring, over medium-low heat, until the sauce has thickened slightly, 2 to 3 minutes. Sprinkle with the remaining ¼ cup of Parmesan.
This is a delicious and fresh meal that we will definitely be repeating at our house!! It was a nice change for us from the typical Spaghetti or Alfredo and packed with nutrition!
Love you!!
xoxo
Chenelle
No comments:
Post a Comment