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Carrabba's Italian Grill Rigatoni Martino


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  • 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


Servings 4


Step 1

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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