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Recipe: Rigatoni Martino (Carrabba's Italian Grill)

Main Dishes - Pasta, Sauces
RIGATONI MARTINO
From: Carrabba's Italian Grill, Chef Ken Maxwell,
Source: KTVK, Phoenix, Good Morning Arizona

7 oz. tomato cream sauce
1/3 cup mushrooms, sauteed
10 to 12 pieces sun-dried tomatoes, sliced
8 oz. 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.

Serve in a bowl. Top with ricotta and green onions.
MsgID: 1423551
Shared by: Halyna - NY
In reply to: ISO: Carrabbas Rigationi Martino (nt)
Board: Copycat Recipe Requests at Recipelink.com
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