- 2 large chicken breasts, cleaned and cut into strips
- DeLallo Natural Fine Sea Salt
- Ground black pepper
- 2 tablespoons fresh, chopped rosemary
- 2 tablespoons DeLallo Extra Virgin Olive Oil
- 1 (1 pound) package DeLallo Whole Wheat Orecchiette Pasta
- 3/4 cup DeLallo Grated Parmesan
- Bring a large pot of water to a boil.
- In the meantime, rub chicken breasts with salt, pepper and fresh rosemary. In a large saucepan, pan-fry chicken breast strips over medium-high heat with olive oil. Fry until browned and thoroughly cooked, about 15 minutes.
- Once water boils, add salt and then pasta. Cook orecchiette for al dente texture, according to package instructions. Drain, reserving 1 1/4 cups of pasta water for finishing sauce.
- Turn heat down to medium-low and add pasta to cooked chicken in saucepan with enough pasta water to loosen sauce, 1/2 cup Parmesan, salt and pepper. Cook on medium-low for about 3 minutes, until sauce has thickened. Add more pasta water if necessary.
- Sprinkle with the remaining Parmesan to serve.