Rotochick boobs need help – on their own they’re about as tasty as a cardboard box and pale as me before a spray tan. Adding them to ribbony pasta mixed with the easiest roasted tomatoes and tiny Mozz balls upgrades our rotochickies like an A cup boosted to a perfect C.
1 ½ pounds small vine-ripened or Roma tomatoes, halved
4 tablespoons olive oil
1 teaspoon dried oregano
8 ounces pappardelle pasta
4 cloves garlic, minced
1 rotochick chicken breast, skin removed, torn into bite-sized pieces (about 1 1/2 cups torn chicken)
6 ounces mini Mozzarella balls (bocconcini)
1 cup finely grated Parmigiano Reggiano cheese, plus more for garnishing
Fresh chopped basil or oregano for garnish
Kosher salt and freshly ground black pepper to taste
This easy hors d’oeuvres is SO good.
In this case, it really is easy being green.
These do knot disappoint.