Rigatoni Martino

1. 1

   Place tomato cream sauce, mushrooms and sun-dried tomatoes in a 10-inch skillet and heat over a medium flame.

2. 2

   Heat rigatoni in clean, boiling salted water until hot (about 30 seconds).

3. 3

   Drain pasta and add to skillet along with chicken and toss to coat pasta with sauce.

4. 4

   Sprinkle romano cheese over pasta and toss again over a medium flame until sauce is a creamy consistency. Serve in a bowl.

5. 5

   Top with Ricotta and green onions.

6. 6

   Note: Tomato Cream Sauce - you can make your own spaghetti sauce or use jarred spaghetti sauce and add 1/2 cup heavy cream or half-and-half to the sauce. Heat through.

* Per serving · 4 servings · Values may vary.

No additional tips available.