Parmesan Pasta With Chicken and Rosemary

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Ingredients

12
ounces
orecchiette (about 3 cups)
1
2- to 2 1/2-pound rotisserie chicken
2
tablespoons
chopped fresh rosemary
3/4
cup
grated Parmesan (3 ounces)
kosher salt and black pepper

Directions

  1. Cook the pasta according to the package directions. Reserve 1 ¼ cups of the cooking water. Drain the pasta and return it to the pot.
  2. Meanwhile, using a fork or your fingers, shred the chicken, discarding the skin and bones.
  3. Toss the pasta with the chicken, rosemary, reserved pasta water, ½ cup of the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper.
  4. Cook, stirring, over medium-low heat, until the sauce has thickened slightly, 2 to 3 minutes. Sprinkle with the remaining ¼ cup of Parmesan.
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Parmesan Pasta With Chicken and Rosemary

Rosemary Beer Biscuits and Stout Sausage Gravy

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For the biscuits:
    • 3 1/2 cup all-purpose flour
    • 2 tsp baking powder
    • 1 1/2 tsp baking soda
    • 1 tsp salt
    • 1 tsp sugar
    • 1 tsp chopped fresh rosemary
    • 8 tbs unsalted cold butter, cut into cubes
    • 1/2 cup buttermilk
    • 2/3 cup Belgian ale (or wheat beer)
    • ¼ tsp course sea salt
For the gravy:
    • 1 lb pork sausage (raw, without casing)
    • ¼ cup finely chopped white onion
    • 1 tbs butter
    • 6 tbs flour
    • 3 cups whole milk
    • 1 cup stout
    • ¼ tsp salt
    • ½ tsp pepper
    • 1 tsp Worcestershire sauce
    • ¼ tsp cayenne pepper
Optional
  • 4 large eggs, fried

Directions

  • Preheat oven to 400.
  • In a processor add flour, baking powder, baking soda, salt, and sugar.
  • Pulse to combine. Add the cold butter, process until well combined. Add to a large bowl.
  • Add the buttermilk and beer. Mix with a fork until just combined.
  • Add to a well-floured flat surface, pat into a rectangle. Using a cold rolling pin (preferably marble) gently roll into a large rectangle, about 1 inch in thickness, using as few strokes as possible.
  • Fold the dough into thirds as you would a letter about to go into an envelope. Roll lightly, once in each direction to about 1 inch thickness, fold in thirds again. Gently roll into about 1 1/2 inch thickness (this will give you the flakey layers).
  • Using a biscuit cutter cut out 6 to 8 biscuits. Place in a baking pan that has been sprayed with cooking spray.
  • Brush biscuits with melted butter, sprinkle salt.
  • Bake at 400 for 12 to 15 minutes or until the tops are golden brown.
  • To make the gravy add the sausage to a pan over medium high heat. Cook, breaking up with a wooden spoon, until browned. Add the onions and butter, stirring and cooking until onions are browned, about 5 minutes. Sprinkle with flour. Whisk until flour is well combined. Cook until flour has browned. Add the milk, stout, Worcestershire, salt, pepper and cayenne pepper. Cook until thickened, about 8 minutes.
  • Top the biscuits with gravy and fried eggs, if desired.
Rosemary Beer Biscuits and Stout Sausage Gravy