Bucca di Beppo - Macaroni Rosa

• 8 ounces macaroni, cooked
• 3 ounces olive oil
• 8 ounces mushrooms, quartered
• 6 ounces cooked chicken breast strips
• 3 ounces peas
• 16 ounces marinara sauce
• 6 ounces cream
• 6 ounces broccoli, buds
• 1 ounce basil, for brushetta mix
• 1/4 tablespoon salt, for brushetta mix
• 2 ounces olive oil, for brushetta mix
• 1/4 tablespoon fresh ground black pepper, for brushetta mix
• 2 ounces garlic, peeled chopped for brushetta mix
• 4 ounces red onions, for brushetta mix
• 1 lb roma tomato, for brushetta mix
• 2/3 cup grated romano cheese

Directions

1. Add all the ingredients together listed for brushetta. Set aside.
2. Heat olive oil in a large sauté pan.
3. Add mushrooms and chicken tenders. Sauté until chicken starts to brown along the edges.
4. Add marinara and cream and reduce by a third.
5. 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).
6. Drop macaroni and broccoli buds in boiling water for three seconds.
7. Drain and toss in sauce along with Romano cheese and serve on a large platter.