Ingredients
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8 ounces macaroni, cooked
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3 ounces olive oil
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8 ounces mushrooms, quartered
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3 ounces peas
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16 ounces marinara sauce
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6 ounces cream
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6 ounces broccoli, buds
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1 ounce basil, for brushetta mix
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1/4 tablespoon salt, for brushetta mix
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2 ounces olive oil, for brushetta mix
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1/4 tablespoon fresh ground black pepper, for brushetta mix
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2 ounces garlic, peeled chopped for brushetta mix
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2/3 cup grated romano cheese
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4 ounces red onions, for brushetta mix
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1 lb roma tomato, for brushetta mix
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6 ounces cooked chicken breast strips
Instructions
- Add all the ingredients together listed for brushetta. Set aside.
- Heat olive oil in a large sauté pan.
- Add mushrooms and chicken tenders. Sauté until chicken starts to brown along the edges.
- Add marinara and cream and reduce by a third.
- Add 4 oz of bruschetta mix and peas. Cook for three minutes. (Refrigerate the remaining brushetta mix to serve over toasted Italian bread with fresh mozzarella).
- Drop macaroni and broccoli buds in boiling water for three seconds.
- Drain and toss in sauce along with Romano cheese and serve on a large platter.