Buca di Beppo Macaroni Rosa

Makes 6 servings

1 plum tomato
1 tablespoon diced onion
1 teaspoon diced fresh basil
1/2 teaspoon minced fresh garlic
Salt and pepper to taste 6 tablespoons plus 1 teaspoon olive oil
1/2 pound white mushrooms, quartered
1/3 pound boneless, skinless chicken breast or chicken tenders
16 ounces marinara sauce
6 ounces heavy cream
1/3 cup frozen peas, thawed
1-1/2 cups broccoli tops
1 pound cooked macaroni
2/3 cup grated Romano cheese


Combine tomato, onion, basil, garlic, salt and pepper in a small bowl and
let stand at room temperature for 1 hour. Bring a large pot of water to a
boil. Cover, reduce heat to medium.

Heat 6 tablespoon oil in a large saute pan over medium-high heat. Add
mushrooms and chicken, saute unitl chicken starts to brown along edges,
about 7 minutes.

Add marinara sauce and cream and continue cooking until mixture is reduced
by a third, about 10 minutes. Add reserved tomato-onion mixture and peas and
continue cooking for 3 minutes.

Return heat to high under pot of water and bring back to a boil. Drop cooked
macaroni and broccoli tops into boiling water for 3 seconds. Drain and toss
with the marinara sauce mixture and Romano cheese. Spoon onto platter and
serve hot.