Total Time
15mins
Prep 15 mins
Cook 0 mins

Some restaurants serve this with sausage cut into pieces.

Ingredients Nutrition

Directions

  1. Place tomato cream sauce, mushrooms and sun-dried tomatoes in a 10-inch skillet and heat over a medium flame.
  2. Heat rigatoni in clean, boiling salted water until hot (about 30 seconds).
  3. Drain pasta and add to skillet along with chicken and toss to coat pasta with sauce.
  4. Sprinkle romano cheese over pasta and toss again over a medium flame until sauce is a creamy consistency. Serve in a bowl.
  5. Top with Ricotta and green onions.
  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.
Most Helpful

5 5

Excellent! I used a jar of Vodka cream sauce I had, but followed the recipe otherwise. Made for My Three Chefs....It was really good!