Rigatoni Martino

Name: Rigatoni Martino
Ingredients: 7 ounces tomato cream sauce (see note below); 1/3 cup sauteed mushroom; 10 -12 pieces sun-dried tomatoes (sliced); 8 ounces grilled chicken breasts, cut into 6 strips; 2 1/2 cups rigatoni pasta, cooked per package instructions; 1/2 cup grated romano cheese; 1/4 cup grated ricotta cheese; to taste green onion (sliced)

8 ingredients

6 steps

Ingredients

7 ounces tomato cream sauce (see note below)
1/3 cup sauteed mushroom
10 -12 pieces sun-dried tomatoes (sliced)
8 ounces grilled chicken breasts, cut into 6 strips
2 1/2 cups rigatoni pasta, cooked per package instructions
1/2 cup grated romano cheese
1/4 cup grated ricotta cheese
to taste green onion (sliced)

Directions

1

Place tomato cream sauce, mushrooms and sun-dried tomatoes in a 10-inch skillet and heat over a medium flame.
2

Heat rigatoni in clean, boiling salted water until hot (about 30 seconds).
3

Drain pasta and add to skillet along with chicken and toss to coat pasta with sauce.
4

Sprinkle romano cheese over pasta and toss again over a medium flame until sauce is a creamy consistency. Serve in a bowl.
5

Top with Ricotta and green onions.
6

Note: Tomato Cream Sauce - you can make your own spaghetti sauce or use jarred spaghetti sauce and add 1/2 cup heavy cream or half-and-half to the sauce. Heat through.