In the Kitchen: Pasta Fresco

We’re making Pasta Fresco with Chef Wayne Bush from The Charlestown Rathskeller.

8 oz. chicken breast
3T olive oil
2T shallot
1 bunch asparagus
1 pint tomatoes
1/4 cup fresh mozzarella
1/2 cup of white wine
bunch fresh basil
salt and pepper to taste
1T balsamic glaze
5 oz. Cavatelli pasta

Sautee chicken in olive oil.

Add shallot. Deglaze pan with wine. Reduce by half.

Add tomato, cheese, cooked pasta, basil and salt and pepper.

Toss and transfer to bowl.

Drizzle with balsamic glaze.

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