Buca di Beppo's macaroni rosa recipe - New York News

Buca di Beppo's macaroni rosa recipe

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(WJBK) -

Enjoy this recipe courtesy of Buca di Beppo Italian Restaurant. Get more information on the restaurant here.


Chicken Breast, Cooked and Sliced 12 oz.
Rosa Sauce 24 fl. oz.
Olive Oil 3 fl. oz.
Unsalted Butter 4 Tbsp.
Mushrooms, sliced 8 oz.
Frozen Peas 2/3 cup
Poached Garlic 2 Tbsp.
Blanched Broccoli 8 oz.
Salt ¼ tsp.
Cooked Cavatappi Pasta 2 lb.
Black Pepper ¼ tsp.
Grated Parmesan Cheese 2 Tbsp.


Heat Olive Oil in a sauté pan and add Mushrooms, Poached Garlic, Salt and Pepper.
Sauté until mushrooms become soft, approximately 1-2 minutes.
Add Cooked Chicken and Rosa Sauce.
Add Butter and Peas, mix well until butter is melted and ingredients are heated
Turn off heat and add the Blanched Broccoli and Cooked Pasta.
Toss until well incorporated.
Transfer to a serving bowl and sprinkle Parmesan Cheese over top.
Serve and Enjoy!


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