Buca Di Beppo Rigatoni Positano (Copycat)

niedziela, 9 lutego 2014

Buca Di Beppo Rigatoni Positano (Copycat)

Time: 30 mins

Ingredients

  • 1/2 ounce fresh basil
  • 15 ounces marinara sauce
  • 6 ounces mozzarella cheese, fresh (found in Italian section in the market)
  • 3 ounces romano cheese, grated
  • 3/4 lb chicken breast, cooked sliced
  • 1 1/2 tablespoons garlic, minced fresh
  • 4 1/2 ounces olive oil
  • 1 lb eggplant, chopped into inch cubes
  • 16 ounces rigatoni pasta, cooked

Directions

  • 1 Heat olive oil.
  • 2 Add eggplant and saute until brown and soft. Add chopped garlic and saute.
  • 3 Add sliced chicken breast, and marinara. Reduce heat.
  • 4 Toss cooked rigatoni pasta with sauce; then romano cheese, fresh chopped basil, and fresh mozzarella cheese.

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