cooked shredded skinless and boneless chicken (leftover roast or rotisserie)
1 - Onion
1pinchSalt and Pepper
Preheat the grill to high and line a large baking tin with foil. Swirl the spaghetti into a large pan of boiling water with a pinch of salt (optional). Cook for 10-12 minutes until cooked through and tender.
Meanwhile, smash the garlic cloves and remove the skins. Cut the onion in half and then into slices. Put on to the lined baking tin with the cherry tomatoes and season with salt (optional) and pepper. Drizzle over the oil and place under the grill for 6-8 minutes until nicely charred.
Transfer the contents of the baking tin into a blender and add the half of the basil and the tomato puree. Blend until smooth.
Drain the spaghetti and return to the pan over a low heat with the tomato sauce and chicken. Toss until evenly combined.
Divide the leftover chicken and cherry tomato spaghetti between bowls and add the rest of the basil. Grate the Parmesan on top and add a good grinding of black pepper to serve.