In a pan on medium heat, add 1/4 cup of olive oil, 1 large diced yellow onion, 1 cup of peeled and thinly sliced carrots, 1/2 cup of finely chopped celery, 11 cloves of minced garlic, 1 tablespoon of fresh thyme leaves, and 1 tablespoon of finely chopped fresh rosemary. Let this sauté until the onions run clear. Then, add 1/2 cup of Chardonnay (or any white wine) and 8 tablespoons of butter. Once the butter is melted, turn the heat off. Then, add the shredded breast meat from a rotisserie chicken and season to taste with chicken bouillon powder, paprika, and salt & pepper. Next, add 1 pound of al dente cooked pasta (linguine or spaghetti are suggested over fusilli). Finally, mix in 1 cup of freshly chopped parsley and grated Parmesan cheese. Garnish with more grated Parmesan when serving. Enjoy!
