Here's What You'll Need
1
cherry tomatoes, olive oil, kosher salt, spaghetti, butter, rotisserie chicken, arugula pesto, mascarpone cheese, lemon, bocconcini, baby arugula
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2
Preheat oven to 375 F. Place tomatoes cut side up on a baking sheet. Drizzle with olive oil and salt. Cook for 30-35 minutes, until blistered and juicy.
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3
Bring a pot of salted water to a boil. Add spaghetti and cook according to package directions. Reserve about 1 cup cooking liquid. Drain pasta. Toss with butter to keep from sticking.
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4
Add cooked tomatoes, rotisserie chicken, pesto, mascarpone cheese, lemon zest, and ½ cup reserved cooking water, then toss to combine.
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5
Add bocconcini or and fresh arugula, then toss once more. Sprinkle with flaky sea salt and lots of freshly cracked black pepper. Serve immediately.
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