Print Recipe

Carrabba's Italian Grill Rigatoni Martino

RG

Ingredients

  • 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
  • 1/4 cup grated ricotta salata (shredded to order - for serving)


Instructions

  1. Green onions, sliced, to taste
  2. Place tomato cream sauce, mushrooms and sun-dried tomatoes in a 10-inch skillet and heat over a medium flame.
  3. 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.
  4. Sprinkle Romano cheese over pasta and toss again over a medium flame until sauce is a creamy consistency.

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


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.