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Carrabba's Italian Grill Rigatoni Martino



  • 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)


  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


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