Buy the Bird

By popular demand, here is a super-easy, quick dinner for a weeknight. It's compliments of Real Simple magazine and is all about cheating.  The whole thing comes together in 15 minutes total, and it warms up well for the next day's lunch. No tricks. No special kitchen tools. Easy as it gets.

Parmesan Pasta with Chicken and Rosemary (serves 4)

12 oz. (3 cups) orecchiette pasta (in the shape of little ears, but bowties would work well, too)

1 rotisserie chicken

2 Tbsp. fresh rosemary,  chopped

3/4 cup grated Parmesan (you can get by with Kraft, but a block of real Parm or at least Di Giornio's grated tub is better)

Kosher salt and pepper

Cook the pasta according to the package directions. Drain the pasta, but RESERVE 1 1/4 CUPS OF THE PASTA WATER.  Return pasta to the pot.

Shred the chicken using two forks. Discard skin, bones, and anything else in there you don't like. (I usually stick to the breast meat.)

Add the reserved pasta water, chicken, rosemary, 1/2 cup of Parmesan, 1/2 tsp salt, and 1/4 tsp 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 remaining Parmesan.

Notes on the Recipe:

If you cook it much longer than two minutes at the end, the shredded chicken will clump together with the Parmesan. That's okay. Just pull it apart with your fork. Still tastes great. Serve with garlic bread and a green salad.