TAMPA, Fla. — At Fitlife Foods, they're taking an appetizer and moving it to the main event. Say hello to bruschetta over Penne.
First things first — the components get a marinade soak: extra virgin olive oil balsamic, salt, pepper, garlic, and a little bit of basil.
Chef Chris Austin also adds grape seed to the olive oil, which achieves a higher heat without smoking out your kitchen.
"So now we're just letting the mushrooms kind of release all their moisture, letting that balsamic vinegar caramelize, and we got to think about dropping our pasta next," Chef Austin explains. “Our past as a gluten-free pasta normally takes 10 to 12 minutes.”
Chef Austin adds chicken, seasoning, and kale. He then removes the dish from the heat and adds sun-dried tomato pesto.
“So I really wanted to kind of hammer home that bruschetta flavor by elevating the tomato, by adding the pesto and more basil," he explained.
Finally, he adds feta to tie in the Mediterranean vibe.
“And to really just add salt and color.”
Now to taste.