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.