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Carrabbas Italian Grill Rigatoni Martino
Copycat Recipe

Serves 1

7 ounces tomato cream sauce
1/3 cup mushrooms, sauteed
10 to 12 pieces sun-dried tomatoes, sliced
1 (8 oz) grilled chicken breast, cut into 6 equal strips
2 1/2 cups cooked rigatoni pasta
1/2 cup grated Romano cheese


Garnish
1/4 cup grated Parmesan cheese (shredded to order)
sliced green onions, 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.