Buca Di Beppo Macaroni Rosa (copycat)

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 8 ounces macaroni, cooked
• 3 ounces olive oil
• 8 ounces mushrooms, quartered
• 6 ounces cooked chicken breast strips
• 3 ounces peas
• 16 ounces marinara sauce
• 6 ounces cream
• 6 ounces broccoli, buds
• 1 ounce basil, for brushetta mix
• 1/4 tablespoon salt, for brushetta mix
• 2 ounces olive oil, for brushetta mix
• 1/4 tablespoon fresh ground black pepper, for brushetta mix
• 2 ounces garlic, peeled chopped for brushetta mix
• 4 ounces red onions, for brushetta mix
• 1 lb roma tomato, for brushetta mix
• 2/3 cup grated romano cheese

Recipe

• 1 add all the ingredients together listed for brushetta. set aside.
• 2 heat olive oil in a large sauté pan.
• 3 add mushrooms and chicken tenders. sauté until chicken starts to brown along the edges.
• 4 add marinara and cream and reduce by a third.
• 5 add 4 oz of bruschetta mix and peas. cook for three minutes. (refrigerate the remaining brushetta mix to serve over toasted italian bread with fresh mozzarella).
• 6 drop macaroni and broccoli buds in boiling water for three seconds.
• 7 drain and toss in sauce along with romano cheese and serve on a large platter.