1 lb. Rigatoni Pasta
¼ c. Sun Dried Tomatoes, chopped
8oz. Sliced Mushrooms
¼ c. Chopped Scallions
1 tbsp. Extra Virgin Olive Oil
8 oz. Grilled Chicken, cooked and sliced thin
3 c. Marinara Sauce
1 c. Heavy Cream (or Half and Half)
Ricotta Cheese, as desired
Cook pasta according to package directions; drain.
While pasta is cooking add oil to a large saute pan and add tomatoes, mushrooms and scallions. Cook until the mushrooms start to soften; approximately 5 minutes; then add the chicken, sauce and cream. Mix well and simmer over low heat until the pasta is ready.
Add the cooked pasta back to the pot; then pour the sauce over the top. Mix well and place in a serving bowl. Dollop with ricotta cheese or keep cheese in a separate bowl for guests to serve themselves.