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Ingredients
US|METRIC
4 SERVINGS
- salt (to taste)
- 1 box cavatelli pasta
- 16.9 oz. bertolli (d’Italia Cacio e Pepe Sauce)
- 1 cup grated Pecorino Romano cheese (finely, or to taste)
- freshly ground black pepper (to taste)
- 1/3 cup extra virgin olive oil
- 3 Tbsp. finely chopped fresh basil (plus additional, for garnish, optional)
- 3 cloves garlic (minced)
- 2 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. dried oregano
- 6 chicken breast cutlets (thinly sliced boneless, skinless, about 1 1/2 pounds)
- 1 large onion (thinly sliced)
- 24.7 oz. bertolli (d’Italia Marinara Sauce)
- 2 cups grape tomatoes (multi-colored, halved)
- 2 stems tomatoes on the vine (cherry)
- 1/2 cup shredded Parmesan cheese
- 2 Tbsp. balsamic glaze
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