Chef’s Kitchen – Cacio e Pepe

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  • 8 oz pasta
  • 2 Tbsp butter
  • 2 tsp black pepper
  • 1 cup grated parmesan
  • 4 cup arugula
  • 2 cup diced warm rotisserie chicken


  • Cook pasta until al dente reserving 1 cup cooking water.
  • Melt butter add black pepper and sweat until fragrant.
  • Deglaze with cooking water.
  • Add pasta, parm, arugula, and chicken.
  • Salt and pepper to taste.

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