Carrabba's Italian Grill Rigatoni Martino

Source: Carrabba's Italian Grill, Chef Ken Maxwell, KTVK, Phoenix, Good Morning Arizona

7 ounces tomato cream sauce
1/3 cup mushrooms, sauteed
10 to 12 pieces sun-dried tomatoes, sliced
1 (8 ounce) grilled chicken breast, cut into 6 equal strips
2 1/2 cups cooked rigatoni pasta
1/2 cup grated Romano cheese

To serve:
1/4 cup grated ricotta salata (shredded to order)
Green onions, sliced, to taste

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

Heat rigatoni in clean, boiling, salted water until hot - about 30 seconds. Drain pasta and add to skillet along with chicken and toss to coat pasta with sauce.

Sprinkle Romano cheese over pasta and toss again over a medium flame until sauce is a creamy consistency.