In the Kitchen: Pasta Fresco

In the Kitchen
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In the kitchen today, we welcome Executive Chef Katlyn Abate from The Charlestown Rathskeller making their Pasta Fresco.

Ingredients:
  • Chicken breast
  • Basil
  • Shallots
  • garlic
  • Asparagus,
  • Cherry tomatoes
  • Cavatelli pasta
  • Cillegene mozzarella balls
  • Olive oil
  • Salt
  • Pepper
  • Balsamic glaze
Directions:
  1. Sear and cook chicken through.
  2. Add basil, garlic, and shallots.
  3. Boil pasta for three or four minutes and add to the sauté pan with asparagus, cherry tomatoes, and mozzarella balls.
  4. Season.
  5. Drizzle balsamic glaze.

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