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Roasted Tomato, Rotochick & Mozz Pasta

SERVES: 4 to 6 PREP: 15 minutes TOTAL TIME: 25 minutes
Roasted Tomato, Rotochick & Mozz Pasta

Roasted Tomato, Rotochick & Mozz Pasta

SERVES: 4 to 6 PREP: 15 minutes TOTAL TIME: 25 minutes

Pasta heaven, simply.

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

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