Chicken Pasta in Garlic Oil

4 cups of Noodles (your choice, I use Egg Noodle Spirals)
2 cups of cooked chicken (torn in pieces, cubed, your choice)
1/4 cup Extra Virgin Olive Oil
3 cloves garlic coarsely chopped
2 Tbsp diced onion
1/4 Tsp Paprika
1/8 Tsp Chili Powder
1 Tsp diced Fresh Rosemary leaves (optional)
1/2 cup Shredded Mozzarella Cheese (optional)
Ground cracked Pepper
Kosher Salt

Have your chicken thawed and ready ahead of time. Cook pasta
according to instructions. While the pasta is cooking, heat Olive
Oil in a non-stick fry pan to med/med-high. Place diced onion in
oil and cook for 1-2 minutes. Do not brown, but just before turning
translucent, add garlic and Rosemary and cook 30 seconds more to just
tenderize the garlic. Add the chicken and stir to coat everything
then remove from heat when warmed well.

Drain pasta and rinse in warm water. Pour pasta into a bowl and add
the fry pan contents. Add paprika, chili powder, cheese, and begin
folding gently. Add cracked pepper and sprinkle Kosher Salt to
taste. Serve immediately. Makes about 4 nice servings.

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