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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