Macaroni Rosa

While visiting Arizona for a friends wedding a few years ago, I went to a restaurant called Bucca di Beppo. I had never eaten there before (and have yet to be back) but I fell in love with one of their dishes, Macaroni Rosa.

When I got back to Germany, I went to work on recreating it. This is what I came up with and I love it. Pasta with peas, broccoli, mushrooms, chicken, and a yummy sauce... Mmmmm! I haven't made it in a while and while going through my folders, I found it again. I love it as much as I did years ago and it will definately be going back on my regular menu rotation.

Enjoy!

Macaroni Rosa

1 pound cooked cavatappi (used campenelle this time; any fun noodle will work!)
Olive oil
1 cup mushrooms, sliced
1 lb boneless skinless chicken breasts, chopped
1 cup peas
1 cup broccoli, chopped
1 jar marinara sauce
1 cup cream

Heat olive oil in a large pan. Add mushrooms and chicken; season with salt and pepper. Cook until chicken browns. Add marinara and cream; bring to a boil. Add peas and broccoli; cook for 3 minutes. Pour sauce over noodles. Serve with parmesan.