Rigatoni with Boursin and Tomatoes

2 tablespoons unsalted butter

Recipe and photo by Sara Newberry

2 garlic cloves, minced

4 cups halved grape tomatoes

1/2 cup chicken stock

1 package (5.2 ounces) Boursin cheese

1 pound rigatoni, cooked to al dente according to package directions

Chives, for garnish

Salt and pepper

In a large skillet over medium heat, melt butter. Add garlic and cook just until fragrant, about 45 seconds. Add tomatoes and sauté until soft, about 4 minutes. Add chicken stock, then pasta. Crumble in Boursin and toss to coat. Season with salt and pepper and serve garnished with chives.