CARRABBA'S ITALIAN GRILL RIGATONI MARTINO RECIPE

Carrabba's Italian Grill Rigatoni Martino Recipe image

Provided by Terra

Number Of Ingredients 6

28 ounces tomato cream sauce
1 1/3 cup mushrooms, sautéed
40-48 pieces sun-dried tomatoes, sliced
4 (8 ounce) grilled chicken breast, cut into 6 equal strips
9 cups cooked rigatoni pasta
2 cup grated Romano cheese

Steps:

To serve: 1 cup grated ricotta salata (shredded to order) Green onions, sliced, to taste Place tomato cream sauce, mushrooms and sun-dried tomatoes in a 10-inch skillet and heat over a medium flame. 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. Sprinkle Romano cheese over pasta and toss again over a medium flame until sauce is a creamy consistency.