Chicken Rosa

This recipe is a knock-off from the Italian family-style restaurant, Buca di Bepo's. It's one of your aunties' and my favorite gathering places, and they recently took their Chicken Rosa off the menu. That simply did not go over well. The only thing missing from my version is all of my besties, a bottle or two of Chianti, a pitcher of sangria, and some Pope memorabilia.

4 chicken breasts, sliced thin
2 T. extra-virgin olive oil
2 cloves garlic, minced
16oz. cavatappi pasta (it has to be this kind, for authenticity!)
8oz. fresh baby bella mushrooms, sliced
1/2 C. frozen peas
2 C. fresh broccoli florets, steamed or cooked until crisp-tender
26oz. marinara sauce
1/2 C. cream
1/2 C. fresh Parmesan cheese
Salt and pepper, to taste

In large skillet, saute chicken in oil with garlic until no longer pink. Season with salt and pepper to taste.
Add mushrooms and peas and cook through. Add broccoli to pan.
In saucepan, heat marinara, cream, and cheese until incorporated.

Toss chicken mixture, sauce, and cooked pasta together, and serve immediately.

{LDM}