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Macaroni Rosa Recipe

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This recipe for Macaroni Rosa, by , is from Enos and Amanda Yoder, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tonya Upperman
Added: Friday, March 31, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup grated Romano cheese
4 oz Bruschetta (tomatoes, onions and basil)
6 oz broccoli, blanched
6 oz heavy whipping cream
16 oz marinara sauce
3 oz frozen peas
8 oz chicken breast, cooked and cut into pieces
8 oz mushrooms, quartered
3 oz olive oil
1 3/4 lb. Cavatappi pasta, cooked

Directions:
Directions:
In large saute pan, heat olive oil. Saute mushrooms until they begin to brown around the edges. Add marinara, cream and cooked chicken. Reduce sauce by 1/3. Add bruschetta and frozen peas; cook for 2 minutes. Drop pasta and blanch broccoli buds in boiling water for 3 seconds. Let drain for 15 seconds. Toss the pasta in the sauce along with the romano cheese and serve on platter.

Personal Notes:
Personal Notes:
This recipe is similar to the one served at Buca di Beppo.

 

 

 

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