Chicken And Prosciutto Pasta - cooking recipe

Ingredients

14 oz spaghetti
2 oz buffalo mozzarella, chopped
7 oz rotisserie chicken, shredded
2 oz basil pesto
3.5 oz baby arugula, finely chopped
4 thin slices crispy prosciutto
4 None soft-boiled eggs, peeled

Preparation

Cook pasta in boiling, salted water until al dente. Drain then return to pan.
Add mozzarella, chicken and pesto to pasta. Stir over low heat until heated through and cheese begins to melt. Season to taste. Remove from heat and toss with baby arugula and prosciutto.
Distribute between serving bowls and top with soft-boiled eggs. Serve immediately.