Rigatoni Martino

This is my take on Carrabba's Rigatoni Martino. Derrick cooked the chicken on our barbecue after seasoning it with olive oil, oregano, basil, garlic powder, cayenne pepper, salt and pepper.

8 oz. Rigatoni, cooked
1 1/2 C. Tomato Cream Sauce (recipe below)
1/2 C. Mushrooms, sauteed
10 sundried tomatoes, sliced
8 oz. grilled chicken breast, sliced
1/2 C. grated romano cheese
Grated Ricotta Salata (garnish)
Chopped green onions (garnish)


Heat mushrooms, sun-dried tomatoes and tomato cream sauce in a skillet over medium heat. Add cooked rigatoni and chicken. Sprinkle Romano cheese on pasta and toss until sauce is a creamy consistency. Serve topped with ricotta salata and green onions.



Tomato Cream Sauce:


1- 28oz jar pasta sauce
1 C half and half
2 cloves garlic, pressed
1/2 t salt
1/4 t pepper
1/4 t ground nutmeg
1 T. dried basil

Bring all ingredients to a simmer. This recipe only uses a portion, so you will have extra.