Carrabba's Italian Grill Rigatoni Martino

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.

Attribution

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