RIGATONI MARTINO

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Make and share this Rigatoni Martino recipe from Food.com.

Provided by SLColman

Categories     European

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

7 ounces tomato cream sauce (see note below)
1/3 cup sauteed mushroom
10 -12 pieces sun-dried tomatoes (sliced)
8 ounces grilled chicken breasts, cut into 6 strips
2 1/2 cups rigatoni pasta, cooked per package instructions
1/2 cup grated romano cheese
1/4 cup grated ricotta cheese
to taste green onion (sliced)

Steps:

  • 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. Serve in a bowl.
  • Top with Ricotta and green onions.
  • Note: Tomato Cream Sauce - you can make your own spaghetti sauce or use jarred spaghetti sauce and add 1/2 cup heavy cream or half-and-half to the sauce. Heat through.

Nutrition Facts : Calories 533.8, Fat 16.2, SaturatedFat 8, Cholesterol 174.1, Sodium 585.4, Carbohydrate 41.5, Fiber 2.9, Sugar 5.1, Protein 53.9

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