Buca di Beppo Macaroni Rosa

Posted by LladyRusty at recipegoldmine.com 12/22/2001 8:58 am

Source: Buca Di Beppo - News 10 Sacramento kxtv.com

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

Heat olive oil in a large saute pan. Add mushrooms and chicken tenders. Saut 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.

* Buca di Beppo uses Barilla No. 97 Cellentani.