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Buca di Beppo Macaroni Rosa



  • 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


  1. Heat olive oil in a large sauté pan. Add mushrooms and chicken tenders. Sauté until chicken starts to brown along the edges.
  2. Add marinara and cream and reduce by a third. Add bruschetta mix and peas. Cook for three minutes.
  3. Drop macaroni and broccoli buds in boiling water for three seconds.
  4. Drain and toss in sauce along with Romano cheese and serve on a large platter.

* Buca di Beppo uses Barilla No. 97 Cellentani.

Source: Buca Di Beppo - News 10 Sacramento


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