Josh Struble has been the sous chef at Prime Steak House in Bethlehem for six years. As a busy dad of three children under the age of 10, Struble still cooks for his family on his one night off a week. His love of cooking came from his Italian mother who would pull about six ingredients from around the kitchen and come up with a beautiful homemade meal every night. Learning how to cook pasta properly was something he had to learn at a young age in order to “stay part of the family,” he jokes. Struble’s stepfather is a classically trained French chef who taught him all about plating, eating with your eyes first and the classic traditions of food.
The chicken bruschetta tortellini that he is sharing with us was inspired by his kids’ love of pasta, along with a walk through the farmers’ market picking seasonal ingredients. Struble introduced his kids to fresh pasta a few years ago and it has been a big hit at home since. Combining everyone’s favorite pasta with bruschetta is always a win. And because Struble also loves to bake, he will often make fresh bread to accompany this dish.
The combination of growing up with comforting Italian food and classic French cuisine has shaped who he is in the kitchen. It is the creative power one has as a chef that inspires him the most—being able to be handed a few ingredients and then making an amazing meal from it, just like mom.
Ingredients
Bruschetta:
- 2 lg. beefsteak tomatoes
- 1 red onion
- 3 garlic cloves
- 10 basil leaves
- ¼ cup olive oil
- Salt and pepper to taste
- 1 Tbsp. balsamic vinegar
- ¼ cup white wine vinegar
Pasta:
- 1lb. tortellini, cooked al dente
Chicken:
- 6 oz. chicken breast
- Oregano, salt, pepper to taste
- Juice from ½ lemon
Instructions
- Dice tomatoes and onion and mix in large bowl. Mince garlic cloves and add to bowl. Chop basil and add with olive oil, salt and pepper. Divide mixture in half and separate into two smaller bowls. In first bowl, add balsamic vinegar. Mix and refrigerate for one hour. In second bowl, add white wine vinegar, mix and set aside.
- Cook tortellini al dente in boiling water with ¼ tsp. salt and 1 Tbsp. olive oil. Drain and set aside.
- Dice chicken and toss in lemon juice with salt, pepper and oregano.
- In large skillet, heat olive oil and cook chicken until just done, about 5–7 minutes. Add white wine bruschetta mixture and simmer for 5 minutes. Add pasta, toss and simmer an additional 5 minutes.
- Remove from heat. Plate and top with balsamic vinegar bruschetta mixture.
325 Stoke Park Rd., Bethlehem | 610.882.4070 | primestkhouse.com
