Light Chicken and Pasta (Super Easy)
  • 2 cups shredded or diced cooked chicken
  • 1 lb pasta
  • 1 cup Italian cheese blend- we did a Romano, Parmesan and Asiago blend
  • black pepper
  • 1 cup pasta water reserved
  • parsley for garnish (optional)
  1. Bring water to a boil for your pasta and cook according to package.
  2. The last two minutes or so of cooking, toss in your shredded or diced chicken to heat it up.
  3. When you drain the pasta and chicken hang on to one cup of pasta water.
  4. Return pasta, chicken and reserved water to the cooking pot.
  5. Toss in the cheese.
  6. Toss with two forks or a set of tongs to mix everything together.
  7. Crack some pepper over top. Toss again.
  8. Toss everything until well blended.
  9. Plate the pasta up and sprinkle with parsley.
If you have no leftover chicken in the fridge, grab a rotisserie chicken from the deli.
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