Mascarpone and Chicken Pasta

• 2 pints cherry tomatoes, halved lengthwise*
• 1 lb. campanelle pasta
• 1 tub mascarpone cheese
• 1 brick cream cheese
• 1-2 C. grated parmesan cheese
• 1 can artichoke hearts, chopped
• 1-2 C. grilled chicken breast
• minced chives

Preheat oven to 400.  Line cookie sheet with foil and roast halved tomatoes, seasoned with salt and pepper, for 15 min.

Reduce oven temperature to 350.  Cook pasta to al dente.  While cooking combine mascarpone cheese, cream cheese, roasted tomatoes, artichoke hearts, parmesan cheese (reserving some for top) and chives (reserving some for top).  Add 1-2 C. of pasta water to cheeses and vegetables.  Stir until creamy.  Add cooked pasta and cooked chicken.  Place pasta in sprayed casserole dish.  Sprinkle with reserved parmesan and chives.  Bake at 350 for 20-30 minutes--until hot and bubbly.

*This week I substituted a small jar of sun-dried tomatoes.  Drain before adding to cheeses.

**don't forget the salt and pepper!