Yes, another pasta. Who doesn’t love a good pasta?! When I’m in the mood for a red, but creamy sauce this is what I always crave. I was determined to try this one myself and this recipe did not disappoint! Now, if only I could perfect the bread they serve…

Ingredients

• 1 lb. Rigatoni pasta
• 1 lb. boneless skinless chicken breasts, filleted or sliced very thinly
• 8 oz. white mushrooms sliced
• 1 14 oz. can crushed tomatoes
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup roasted red peppers
• 5 Tbsp chicken stock
• 4 Tbsp extra virgin olive oil
• 3 Tbsp butter, divided
• 3 cloves garlic minced
• 1 Tbsp dried basil
• 1/4 tsp salt
• 1/8 tsp. dried oregano

Directions

1.  In a large skillet, melt 2 Tbsp. of butter over medium heat. Cook the chicken until golden brown on both sides, about 6-7 minutes per side until cooked through and internal temperature reaches 165 degrees F. Remove chicken onto a cutting board and slice into bite-sized pieces and cover to keep warm. 
2. Add the remaining 1 Tbsp. of butter to the pan along with the mushrooms. Cook until the mushrooms release their liquid and the liquid evaporates. Season with salt and pepper. Remove from heat and set aside.
3. While preparing the sauce, cook and drain the pasta according to package directions for al dente. Set aside.
4. In a medium saucepan, heat the extra virgin olive oil over medium heat. Saute the garlic in the oil until it sizzles. Stir in the tomatoes, chicken stock, basil, oregano and salt. Lower the heat and simmer, uncovered, 15 minutes. Stir occasionally. 
5. Stir in the cream and Parmesan cheese. Remove from heat and stir in the roasted red peppers. 
6. Using an immersion blender, process the sauce until smooth. Alternatively, transfer the sauce to a food processor and puree until smooth.
7. Toss the cooked pasta in the Bravo sauce. Add in the mushrooms and chicken. Serve warm and top with shredded Parmesan if desired.