Rigatoni Martino

wtorek, 11 lutego 2014

Rigatoni Martino

Time: 15 mins

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
  • 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.

0 komentarze :

Prześlij komentarz