Buca Di Beppo's Macaroni Rosa

By á-174942

Ingredients

• 1 3/4 pounds cooked macaroni
• 3 ounces olive oil
• 8 ounces mushrooms quartered
• 6 ounces cooked chicken tenders
• 3 ounces peas
• 16 ounces marinara sauce
• 6 ounces cream
• 6 ounces broccoli buds
• 4 ounces bruschetta mix (tomatoes, onions and basil)
• 2/3 cup grated Romano cheese

Details

Servings 1

Preparation

Step 1

Heat olive oil in a large saute pan. Add mushrooms and chicken tenders. Saute until chicken starts to brown along the edges. Add marinara and cream and reduce by a third. Add bruschetta mix and peas. Cook for three minutes.

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

This recipe yields ?? servings.