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| MACARONI ROSA |
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| INGREDIENTS: |
Cooked macaroni 1-3/4 lbs.
Pure olive oil 3 oz.
Quartered mushrooms 8 oz.
Cooked chicken tenders 6 oz.
Peas 3 oz.
Marinara sauce 16 oz.
Cream 6 oz.
Broccoli buds oz.
Bruschetta tomato oz.
Grated Romano cheese 2/3 cup
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| METHOD: |
| Heat olive oil in a large sauté pan. Add mushrooms and chicken tenders. Sauté until chicken tenders start to brown along edges. Add marinara and cream and reduce by a third. Add bruschetta and peas. Cook for 3 minutes. Drop macaroni and broccoli buds in boiling water for 3 seconds. Drain and toss in sauce along with Romano cheese and serve on platter.
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