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Macaroni Rosa from Buca di Beppo

Source of Recipe

by Marsha, from Buca di Beppo


List of Ingredients

1 & 3/4 lb cooked elbow spiral pasta
3 oz olive oil
8 oz mushrooms, quartered
6 oz cooked chicken tenders
3 oz peas
16 oz marinara sauce
6 oz cream
6 oz broccoli florets, cooked
4 oz bruschetta mix
2/3 cup Romano cheese, grated


Recipe

Heat olive oil in a large sauté pan. Add mushrooms and chicken tenders. Sauté until chicken starts to brown around the edges.

Add marinara and cream and cook until it reduces by a third. Add bruschetta mix and peas. Cook for three minutes.

Drop pasta and broccoli buds in boiling water for 3 seconds. Drain and toss in sauce along with Romano cheese and serve on a large platter.