Best Rigatoni Martino Recipes

RIGATONI MARTINO

Rigatoni Martino image

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

Ingredients

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

CARRABBA'S ITALIAN GRILL RIGATONI MARTINO RECIPE

Carrabba's Italian Grill Rigatoni Martino Recipe image

Provided by Terra

Number Of Ingredients 6

Ingredients

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.

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