BUCA DI BEPPO MACARONI ROSA (COPYCAT)

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Buca Di Beppo Macaroni Rosa (Copycat) image

Make and share this Buca Di Beppo Macaroni Rosa (Copycat) recipe from Food.com.

Provided by Cook4_6

Categories     Chicken

Time 45m

Yield 2 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 1975, Fat 118.3, SaturatedFat 34.4, Cholesterol 202.1, Sodium 2421.3, Carbohydrate 164.6, Fiber 20.8, Sugar 41, Protein 69.9

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