April 3, 2017
16 oz. Rigatoni
1 tsp Olive Oil
1 tbsp minced garlic
1 cup chopped onion
1 tsp salt
1 tsp black pepper
12 oz. (packaged) sliced mushrooms
24 oz. pasta sauce
1 cup Rachel’s Raquette Lake Elixir
1 cup half & half (or I used fat free half & half)
1 lb cooked cubed chicken breast
8 minced cherry peppers
grated parmesan cheese
1Sauté garlic & onion in oil until tender.
2Add sliced mushrooms, and season with salt and pepper.
3Add pasta sauce and Elixir and bring to a simmer.
4Add half & half, stirring constantly
5Add cubed chicken breast and cherry peppers.
6Ladle over cooked Rigatoni and garnish with parmesan cheese.
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