In the kitchen today, we welcome Executive Chef Katlyn Abate from The Charlestown Rathskeller making their Pasta Fresco.
- Chicken breast
- Cherry tomatoes
- Cavatelli pasta
- Cillegene mozzarella balls
- Olive oil
- Balsamic glaze
- Sear and cook chicken through.
- Add basil, garlic, and shallots.
- Boil pasta for three or four minutes and add to the sauté pan with asparagus, cherry tomatoes, and mozzarella balls.
- Drizzle balsamic glaze.
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