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Macaroni Rosa Recipe

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This recipe for Macaroni Rosa is from Enos and Amanda Yoder, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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