parmesan pasta with chicken and rosemary

this is from real simple magazine. it is yum and very fast.

12 oz orecchiette pasta
1 3 1/2 -4 lb rotisserie chicken
2 Tbs chopped fresh rosemary
3/4 cup grated parmesan
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.

drain the pasta, reserving 1 1/4 cups of the water. return the pasta to the pot.

add the reserved pasta water, chicken, rosemary, 1/2 cup of the 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 the remaining parmesan.

frittata

here's what's for dinner at the hulse's tonite...use up the vegetables frittata. this is super easy and fast and good for you. i always feel good when i can use up food on hand and not have to make a trip to the store.

i used (but you can always substitute for what you have on hand):
4 potatoes, small dice
handful of baby carrots, small dice
head of broccoli, diced
6 eggs
4 egg whites
salt and pepper to taste
handful cheddar cheese, grated
small handful parmesan cheese, freshly grated

i sauted the vegetables in a little olive oil, then poured them into a round pan (the kind you use for cheesecake, i can't think of the name this very instant) with a quick release.

whisk the eggs in a small bowl, then add the cheeses and pour over vegetables in pan.

bake at 400 until eggs are set and lightly browned, about 20-30 min.

pasta al forno con pomodori e mozzarella

this is a jaime oliver recipe that is so yummy. we had it today for dinner and i ate way too much. it is fast, it is easy, and it is delicious. thank you jaime oliver!

baked pasta with tomatoes and mozzarella

1 white onion
2 cloves garlic
1 or 2 dried red chiles, crumbled
3 140z cans tomatoes (i use diced)
4 large handfuls of freshly grated parmesan cheese
3 5oz balls of mozzarella, thinly sliced
14 oz dried orecchiette

preheat oven to 400.
chop 1 onion, 2 cloves garlic. saute over low heat with a dash of red chiles. when soft, add 3 14oz cans tomatoes. simmer for 20 minutes. put through a food processor to make a loose sauce. tear a handful of fresh basil into the sauce and season with salt and pepper and a dash of red wine vinegar.

boil a pot of water for the pasta. cook 14 oz of orecchiette pasta as directed. drain and toss with half of the sauce. layer a little of the pasta in the bottom of a 9x13 pan. cover with a ladle of sauce and then toss a handful of grated parmesan over. put slices of mozzarella over this layer, then start over with pasta, sauce, parmesan and finish with mozzarella. repeat until out of ingredients. bake for 15 minutes or until golden, crisp and bubbling.